Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Author Adam Danforth
ISBN-10 9781612121826
Release
Publisher Storey Publishing, LLC
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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
ISBN-10 9781603429313
Release 2014-03-11
Pages 456
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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
ISBN-10 9781603429320
Release 2014-04-11
Pages 352
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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.



Basic Butchering of Livestock Game

Basic Butchering of Livestock   Game Author John J. Mettler
ISBN-10 9781603425889
Release 1986-08-31
Pages 208
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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 Author Ryan Farr
ISBN-10 9781452100593
Release 2011-11-16
Pages 240
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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.



The Art of Beef Cutting

The Art of Beef Cutting Author Kari Underly
ISBN-10 9781118029572
Release 2011-08-16
Pages 240
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"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--Provided by publisher.



The Butcher s Guide to Well Raised Meat

The Butcher s Guide to Well Raised Meat Author Joshua Applestone
ISBN-10 0307953386
Release 2011-06-07
Pages 240
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The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world. The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today. Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.



The Gourmet Butcher s Guide to Meat

The Gourmet Butcher s Guide to Meat Author Cole Ward
ISBN-10 9781603584685
Release 2014
Pages 311
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A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.



The Butcher s Apprentice

The Butcher s Apprentice Author Aliza Green
ISBN-10 9781592537761
Release 2012-06-01
Pages 176
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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 Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering Author Monte Burch
ISBN-10 9781629142692
Release 2014-07-08
Pages 288
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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.



Butchering Processing and Preservation of Meat

Butchering  Processing and Preservation of Meat Author Frank G. Ashbrook
ISBN-10 9789401178983
Release 2012-12-06
Pages 320
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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.



Home Butchering Handbook

Home Butchering Handbook Author Angela England
ISBN-10 9781615643424
Release 2013-08-06
Pages 320
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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 Ethical Meat Handbook

The Ethical Meat Handbook Author Meredith Leigh
ISBN-10 9781550926033
Release 2015-10-19
Pages 240
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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 Culinary highlights: getting creative, preparing 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. Meredith Leigh is a food and farming specialist who has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.



Butchery and Sausage Making For Dummies

Butchery and Sausage Making For Dummies Author Tia Harrison
ISBN-10 9781118387443
Release 2013-02-15
Pages 384
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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 Complete Book of Butchering Smoking Curing and Sausage Making

The Complete Book of Butchering  Smoking  Curing  and Sausage Making Author Philip Hasheider
ISBN-10 9781610601184
Release 2010-09-10
Pages 256
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Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.



Afghan Desserts Made Simple

Afghan Desserts Made Simple Author Sina Abed
ISBN-10 9781608445677
Release 2010-08
Pages 54
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Afghan Desserts Made Simple is a modern version of authentic recipes from Afghanistan, adapted and made simpler for today's lifestyle and kitchen. Each recipe offers clear, easy, step-by-step instructions. In addition to each recipe, the book has beautiful and colorful photos of each recipe so the home cook will know the exact outcome of the dish. Afghanistan has some of the most flavorful and delicious desserts in the world, and they deserve to be written about. This book is the result of many months of testing and trials. I want to share with the world our delicious desserts and preserve them to pass down to my kids as well as the next generation.



Rabbit Production

Rabbit Production Author Steven D. Lukefahr
ISBN-10 9781780640129
Release 2013
Pages 300
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This new edition of Rabbit Production has been fully updated throughout. Mainly concerning rabbits bred for meat and fur, it also contains practical information on pet rabbits, show rabbits and rabbits used as laboratory animals. Core topics are covered, including rabbit genetics, reproduction, health and diseases, behavior, welfare, fur and meat production, rabbit production in developing countries, slaughter and the marketing of rabbit products. Current areas of interest such as animal welfare and coat color genetics are expanded in the new edition. An important resource for all those involved in rabbit production, this book is also vital reading for students and researchers of animal science and meat production, as well as the keen amateur rabbit enthusiast.



Sustainable Wireless Network on Chip Architectures

Sustainable Wireless Network on Chip Architectures Author Jacob Murray
ISBN-10 9780128036518
Release 2016-03-25
Pages 162
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Sustainable Wireless Network-on-Chip Architectures focuses on developing novel Dynamic Thermal Management (DTM) and Dynamic Voltage and Frequency Scaling (DVFS) algorithms that exploit the advantages inherent in WiNoC architectures. The methodologies proposed—combined with extensive experimental validation—collectively represent efforts to create a sustainable NoC architecture for future many-core chips. Current research trends show a necessary paradigm shift towards green and sustainable computing. As implementing massively parallel energy-efficient CPUs and reducing resource consumption become standard, and their speed and power continuously increase, energy issues become a significant concern. The need for promoting research in sustainable computing is imperative. As hundreds of cores are integrated in a single chip, designing effective packages for dissipating maximum heat is infeasible. Moreover, technology scaling is pushing the limits of affordable cooling, thereby requiring suitable design techniques to reduce peak temperatures. Addressing thermal concerns at different design stages is critical to the success of future generation systems. DTM and DVFS appear as solutions to avoid high spatial and temporal temperature variations among NoC components, and thereby mitigate local network hotspots. Defines new complex, sustainable network-on-chip architectures to reduce network latency and energy Develops topology-agnostic dynamic thermal management and dynamic voltage and frequency scaling techniques Describes joint strategies for network- and core-level sustainability Discusses novel algorithms that exploit the advantages inherent in Wireless Network-on-Chip architectures