Butchering Poultry Rabbit Lamb Goat and Pork

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.

Produk Detail:

  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Pages : 456 pages
  • ISBN : 1612121829
  • Rating : 4.5/5 from 3 reviews
CLICK HERE TO GET THIS BOOKButchering Poultry Rabbit Lamb Goat and Pork

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Butchering Poultry, Rabbit, Lamb, Goat, and Pork
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release : 11 March 2014
GET THIS BOOKButchering Poultry, Rabbit, Lamb, Goat, and Pork

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

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Butchering Poultry, Rabbit, Lamb, Goat, and Pork
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release : 11 March 2014
GET THIS BOOKButchering Poultry, Rabbit, Lamb, Goat, and Pork

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

Butchering Beef

Butchering Beef
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release : 11 April 2014
GET THIS BOOKButchering Beef

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.

Whole Beast Butchery

Whole Beast Butchery
  • Author : Ryan Farr,Brigit Legere Binns
  • Publisher : Chronicle Books
  • Release : 16 November 2011
GET THIS BOOKWhole Beast Butchery

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

Butchering Chickens

Butchering Chickens
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release : 03 March 2020
GET THIS BOOKButchering Chickens

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

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
  • Publisher : Harvard Common Press
  • Release : 29 October 2019
GET THIS BOOKThe Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

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 Home Butcher

The Home Butcher
  • Author : James O. Fraioli
  • Publisher : Simon and Schuster
  • Release : 26 November 2019
GET THIS BOOKThe Home Butcher

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

Basic Butchering of Livestock & Game

Basic Butchering of Livestock & Game
  • Author : John J. Mettler
  • Publisher : Storey Publishing
  • Release : 31 August 1986
GET THIS BOOKBasic Butchering of Livestock & Game

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

Butchering, Processing and Preservation of Meat

Butchering, Processing and Preservation of Meat
  • Author : Frank G. Ashbrook
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKButchering, Processing and Preservation of Meat

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

The Butcher's Apprentice

The Butcher's Apprentice
  • Author : Aliza Green
  • Publisher : Unknown Publisher
  • Release : 01 June 2012
GET THIS BOOKThe Butcher's Apprentice

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

The Meat Hook Meat Book

The Meat Hook Meat Book
  • Author : Tom Mylan
  • Publisher : Artisan Books
  • Release : 20 May 2014
GET THIS BOOKThe Meat Hook Meat Book

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

The Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering
  • Author : Monte Burch
  • Publisher : Skyhorse Publishing, Inc.
  • Release : 08 July 2014
GET THIS BOOKThe Ultimate Guide to Home Butchering

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

Handbook of Meat and Meat Processing, Second Edition

Handbook of Meat and Meat Processing, Second Edition
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release : 11 January 2012
GET THIS BOOKHandbook of Meat and Meat Processing, Second Edition

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,