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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: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328
Get Book Here
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: Geeta Dardick
Publisher:
ISBN: 9780074701133
Category : Livestock
Languages : en
Pages : 271
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Book Description
Home butchering, professional tips and techniques.
Author: Frank Getz Ashbrook
Publisher:
ISBN: 9781258810177
Category :
Languages : en
Pages : 332
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Book Description
How To Process Meat From Cattle, Hogs, Sheep, Game, Poultry And Fish.
Author: Angela England
Publisher: Penguin
ISBN: 1615643435
Category : Cooking
Languages : en
Pages : 288
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Book Description
All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their knife skills, as well as the knowledge necessary for the most common cuts. They'll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
Author: John J. Mettler
Publisher: Hachette UK
ISBN: 1603425888
Category : Technology & Engineering
Languages : en
Pages : 255
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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.
Author: Philip Hasheider
Publisher: Voyageur Press (MN)
ISBN: 0760349967
Category : Cooking
Languages : en
Pages : 211
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Book Description
Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.
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: Cole Ward
Publisher: Chelsea Green Publishing
ISBN: 1603584684
Category : Business & Economics
Languages : en
Pages : 338
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Book Description
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
Author: Meredith Leigh
Publisher: New Society Publishers
ISBN: 1550926039
Category : Cooking
Languages : en
Pages : 258
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Book Description
Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
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Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
