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Author:
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 72
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Book Description
Author:
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 72
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Book Description
Author: William R. Jones
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 105
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Book Description
"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: Sandol Johnson
Publisher: Christian Veterinary Mission
ISBN: 1886532168
Category : Health & Fitness
Languages : en
Pages : 172
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Book Description
Author: Adam Danforth
Publisher: Storey Publishing
ISBN: 1612121837
Category : Technology & Engineering
Languages : en
Pages : 353
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Book Description
With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.
Author: H Russell Cross
Publisher:
ISBN:
Category :
Languages : en
Pages : 76
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Book Description
From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon.For the home cook who wants to step up to the butcher block, this book is the perfect guide. Equal parts butchering handbook, cookbook, and food history book, Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce good servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.There's only one way to enjoy this book: Pig out!
Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328
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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.
Author:
Publisher:
ISBN:
Category : Public administration
Languages : en
Pages : 1228
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1228
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Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index
Author: United States. Science and Education Administration
Publisher:
ISBN:
Category : Agricultural extension work
Languages : en
Pages : 44
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 100
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Book Description
