Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork
Author: Adam Danforth
Publsiher: Storey Publishing
Total Pages: 456
Release: 2014-03-11
ISBN 10: 1612121829
ISBN 13: 9781612121826
Language: EN, FR, DE, ES & NL

Butchering Poultry Rabbit Lamb Goat and Pork Book Review:

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork
Author: Adam Danforth
Publsiher: Storey Publishing
Total Pages: 456
Release: 2014-03-11
ISBN 10: 160342931X
ISBN 13: 9781603429313
Language: EN, FR, DE, ES & NL

Butchering Poultry Rabbit Lamb Goat and Pork Book Review:

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Butchering Beef

Butchering Beef
Author: Adam Danforth
Publsiher: Storey Publishing
Total Pages: 352
Release: 2014-04-11
ISBN 10: 1603429328
ISBN 13: 9781603429320
Language: EN, FR, DE, ES & NL

Butchering Beef Book Review:

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

Butchering Chickens

Butchering Chickens
Author: Adam Danforth
Publsiher: Storey Publishing
Total Pages: 176
Release: 2020-03-03
ISBN 10: 1635861667
ISBN 13: 9781635861662
Language: EN, FR, DE, ES & NL

Butchering Chickens Book Review:

The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Whole Beast Butchery

Whole Beast Butchery
Author: Ryan Farr
Publsiher: Chronicle Books
Total Pages: 240
Release: 2011-11-16
ISBN 10: 1452100594
ISBN 13: 9781452100593
Language: EN, FR, DE, ES & NL

Whole Beast Butchery Book Review:

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game
Author: John J. Mettler
Publsiher: Storey Publishing
Total Pages: 208
Release: 1986-08-31
ISBN 10: 1603425888
ISBN 13: 9781603425889
Language: EN, FR, DE, ES & NL

Basic Butchering of Livestock Game Book Review:

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

The Home Butcher

The Home Butcher
Author: James O. Fraioli
Publsiher: Simon and Schuster
Total Pages: 240
Release: 2019-11-26
ISBN 10: 1510745807
ISBN 13: 9781510745803
Language: EN, FR, DE, ES & NL

The Home Butcher Book Review:

Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

Butchery and Sausage Making For Dummies

Butchery and Sausage Making For Dummies
Author: Tia Harrison
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2013-03-11
ISBN 10: 1118374940
ISBN 13: 9781118374948
Language: EN, FR, DE, ES & NL

Butchery and Sausage Making For Dummies Book Review:

Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.

The Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering
Author: Monte Burch
Publsiher: Skyhorse Publishing, Inc.
Total Pages: 288
Release: 2014-07-08
ISBN 10: 1629141666
ISBN 13: 9781629141664
Language: EN, FR, DE, ES & NL

The Ultimate Guide to Home Butchering Book Review:

With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Butchering Processing and Preservation of Meat

Butchering  Processing and Preservation of Meat
Author: Frank G. Ashbrook
Publsiher: Springer Science & Business Media
Total Pages: 320
Release: 2012-12-06
ISBN 10: 9401178984
ISBN 13: 9789401178983
Language: EN, FR, DE, ES & NL

Butchering Processing and Preservation of Meat Book Review:

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making

The Ultimate Guide to Butchering  Smoking  Curing  Sausage  and Jerky Making
Author: Philip Hasheider
Publsiher: Harvard Common Press
Total Pages: 224
Release: 2019-09-17
ISBN 10: 1558329889
ISBN 13: 9781558329881
Language: EN, FR, DE, ES & NL

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making Book Review:

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Home Butchering Handbook

Home Butchering Handbook
Author: Angela England,Jamie Waldron
Publsiher: Penguin
Total Pages: 320
Release: 2013-08-06
ISBN 10: 1615643435
ISBN 13: 9781615643431
Language: EN, FR, DE, ES & NL

Home Butchering Handbook Book Review:

Gone are the days when butchering was only trusted to someone at the local supermarket. Today, butchering has come full circle and is once again appreciated for the great craft that it is. Small butcher shops are popping up everywhere, and people have realized that by handling butchering at home, they can not only save money, but have greater control over the quality of the meat they consume, how they cut, utilize, and preserve it, and from where it is sourced. The Home Butchering Handbook is a hands-on, how-to guide for anyone who understands the benefits of and appreciates this craft, and wishes to fine-tune their knife skills and develop the knowledge necessary to handle all of the most common cuts. Readers will learn from a professional craft butcher how to prepare their kitchen for butchering, what tools they need, how to prepare and store all of the most common cuts, and most importantly what not to do when attempting to butcher at home.

The Art of Beef Cutting

The Art of Beef Cutting
Author: Kari Underly
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2011-08-16
ISBN 10: 1118029577
ISBN 13: 9781118029572
Language: EN, FR, DE, ES & NL

The Art of Beef Cutting Book Review:

The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

The Butcher s Apprentice

The Butcher s Apprentice
Author: Aliza Green
Publsiher: Unknown
Total Pages: 176
Release: 2012-06-01
ISBN 10: 1592537766
ISBN 13: 9781592537761
Language: EN, FR, DE, ES & NL

The Butcher s Apprentice Book Review:

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

The Butcher s Guide to Well raised Meat

The Butcher s Guide to Well raised Meat
Author: Joshua Applestone,Jessica Applestone,Alexandra Zissu
Publsiher: Clarkson Potter Publishers
Total Pages: 240
Release: 2011
ISBN 10: 0307716627
ISBN 13: 9780307716620
Language: EN, FR, DE, ES & NL

The Butcher s Guide to Well raised Meat Book Review:

The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.

Storey s Guide to Raising Poultry 4th Edition

Storey s Guide to Raising Poultry  4th Edition
Author: Glenn Drowns
Publsiher: Storey Publishing
Total Pages: 464
Release: 2012-05-22
ISBN 10: 1603427686
ISBN 13: 9781603427685
Language: EN, FR, DE, ES & NL

Storey s Guide to Raising Poultry 4th Edition Book Review:

Whether you’re running a farm or interested in keeping a few backyard birds, Storey’s Guide to Raising Poultry covers everything you need to know to successfully raise your own chickens, turkeys, waterfowl, and more. Stressing humane practices throughout, Glenn Drowns provides expert advice on breed selection, housing, feeding, behavior, breeding, health care, and processing your own meat and eggs. With tips on raising specialty species like doves, ostriches, and peafowl, you’ll be inspired to experiment with new breeds and add diversity to your poultry operation.

Home Butchering and Meat Preservation

Home Butchering and Meat Preservation
Author: Geeta Dardick
Publsiher: Unknown
Total Pages: 271
Release: 1993
ISBN 10: 9780074701133
ISBN 13: 0074701134
Language: EN, FR, DE, ES & NL

Home Butchering and Meat Preservation Book Review:

Home butchering, professional tips and techniques.

The Essentials To Butchering

The Essentials To Butchering
Author: Oliver Mia
Publsiher: Unknown
Total Pages: 76
Release: 2020-10-08
ISBN 10:
ISBN 13: 9798695285680
Language: EN, FR, DE, ES & NL

The Essentials To Butchering Book Review:

Learn how to humanely slaughter cattle and butcher your own beef. This handbook shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, I provide expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

The Meat Hook Meat Book

The Meat Hook Meat Book
Author: Tom Mylan
Publsiher: Artisan Books
Total Pages: 312
Release: 2014-05-20
ISBN 10: 1579656145
ISBN 13: 9781579656140
Language: EN, FR, DE, ES & NL

The Meat Hook Meat Book Book Review:

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

MEAT

MEAT
Author: Pat LaFrieda,Carolynn Carreño
Publsiher: Simon and Schuster
Total Pages: 256
Release: 2014-09-02
ISBN 10: 1476726019
ISBN 13: 9781476726014
Language: EN, FR, DE, ES & NL

MEAT Book Review:

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.