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Butchering Poultry Rabbit Lamb Goat And Pork

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Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork Book
Author : Adam Danforth
Publisher : Storey Publishing
Release : 2014-03-11
ISBN : 1612121829
Language : En, Es, Fr & De

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Book Description :

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.

Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game Book
Author : John J. Mettler
Publisher : Storey Publishing, LLC
Release : 1986-08-31
ISBN : 1603425888
Language : En, Es, Fr & De

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Book Description :

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.

Whole Beast Butchery

Whole Beast Butchery Book
Author : Ryan Farr,Brigit Legere Binns
Publisher : Chronicle Books
Release : 2011-11-16
ISBN : 1452100594
Language : En, Es, Fr & De

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Book Description :

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.

Butchering Beef

Butchering Beef Book
Author : Adam Danforth
Publisher : Storey Publishing, LLC
Release : 2014-04-11
ISBN : 1603429328
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Adam Danforth
Publisher : Storey Publishing, LLC
Release : 2020-03-03
ISBN : 1635861667
Language : En, Es, Fr & De

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Book Description :

This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.

The Ultimate Guide to Butchering Smoking Curing Sausage and Jerky Making

The Ultimate Guide to Butchering  Smoking  Curing  Sausage  and Jerky Making Book
Author : Philip Hasheider
Publisher : Harvard Common Press
Release : 2019-10-29
ISBN : 1558329870
Language : En, Es, Fr & De

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Book Description :

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?

Butchering Small Game and Birds

Butchering Small Game and Birds Book
Author : John Bezzant
Publisher : Crowood
Release : 2014-11-30
ISBN : 1847979696
Language : En, Es, Fr & De

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Book Description :

Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.

The Home Butcher

The Home Butcher Book
Author : James O. Fraioli
Publisher : Skyhorse
Release : 2019-11-26
ISBN : 9781510745797
Language : En, Es, Fr & De

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Book Description :

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

Home Butchering Handbook

Home Butchering Handbook Book
Author : Angela England,Jamie Waldron
Publisher : Penguin
Release : 2013-08-06
ISBN : 1615643435
Language : En, Es, Fr & De

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Book Description :

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.

Butchering Processing and Preservation of Meat

Butchering  Processing and Preservation of Meat Book
Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9401178984
Language : En, Es, Fr & De

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Book Description :

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 Mobile Poultry Slaughterhouse

The Mobile Poultry Slaughterhouse Book
Author : Ali Berlow
Publisher : Storey Publishing, LLC
Release : 2013-07-25
ISBN : 1603428844
Language : En, Es, Fr & De

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Book Description :

If you’re raising poultry for meat and lack easy access to a humane slaughterhouse, a mobile slaughter and processing unit may be the solution. Ali Berlow shows you how to build a unit that accommodates all types of poultry and can easily be moved to any location, making it a great cooperative investment for a community of small-scale farmers. Covering the mechanics of construction, sanitation, safety, and permitting processes, this guide shows you how a mobile slaughterhouse can make your poultry operation more self-sufficient.

The Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering Book
Author : Monte Burch
Publisher : Skyhorse Publishing, Inc.
Release : 2014-07-08
ISBN : 1629141666
Language : En, Es, Fr & De

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Book Description :

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.

The Fishmonger s Apprentice

The Fishmonger s Apprentice Book
Author : Aliza Green
Publisher : Quarry Books
Release : 2011-01-01
ISBN : 1610594703
Language : En, Es, Fr & De

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Book Description :

An ocean of fish and seafood preparation techniques at your fingertips! In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Inside, you'll find: - Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more - Extensive interviews with seafood experts as they share their old-world, classic skills - Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike - A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

The Butcher s Apprentice

The Butcher s Apprentice Book
Author : Aliza Green
Publisher : Quarry Books
Release : 2012-06-01
ISBN : 1610583930
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Joshua Applestone,Jessica Applestone,Alexandra Zissu
Publisher : Clarkson Potter Publishers
Release : 2011
ISBN : 0307716627
Language : En, Es, Fr & De

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Book Description :

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.

Butchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry  Rabbit  Lamb  Goat  and Pork Book
Author : Adam Danforth
Publisher : Storey Publishing, LLC
Release : 2014-03-11
ISBN : 160342931X
Language : En, Es, Fr & De

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Book Description :

A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.

The Meat Hook Meat Book

The Meat Hook Meat Book Book
Author : Tom Mylan
Publisher : Artisan Books
Release : 2014-05-20
ISBN : 1579656145
Language : En, Es, Fr & De

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Book Description :

From the owner of Brooklyn’s beloved Meat Hook comes “a butchery book you’ll actually use” full of stories, practical tips and more than 60 recipes (Bon Appétit). Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting better quality at a better price. 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. 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. The Meat Hook Meat Book features more than 60 recipes, plus hundreds of photographs and clever illustrations. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Meat

Meat Book
Author : Keith Sarasin
Publisher : Simon and Schuster
Release : 2021-05-18
ISBN : 1646430484
Language : En, Es, Fr & De

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Book Description :

Meat: The Ultimate Cookbook features over 300 original recipes for the oven, grill, Dutch oven, and skillet, all built around beef, pork, lamb, goat, wild game, and poultry! With over 300 mouthwatering, internationally inspired recipes built around beef, pork, lamb, goat, wild game, and poultry, Meat: The Ultimate Cookbook is the definitive guide to preparing meat. No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table. Sarasin has compiled easy-to-follow recipes, gorgeous original photography that bring recipes to life and details butchering techniques, and interviews with notable farmers and chefs. At over 800 pages, Meat is the only cookbook the omnivore in your life will need. Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.

The Art of Beef Cutting

The Art of Beef Cutting Book
Author : Kari Underly
Publisher : John Wiley & Sons
Release : 2011-08-16
ISBN : 1118029577
Language : En, Es, Fr & De

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Book Description :

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.