Download Butchering Poultry Rabbit Lamb Goat and Pork Ebook PDF

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

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

by Adam Danforth

  • Publisher : Storey Publishing
  • Release : 2014-03-11
  • Pages : 456
  • ISBN : 1612121829
  • Language : En, Es, Fr & De
GET BOOK

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
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

by Adam Danforth

  • Publisher : Storey Publishing
  • Release : 2014-03-11
  • Pages : 456
  • ISBN : 160342931X
  • Language : En, Es, Fr & De
GET BOOK

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
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

by Adam Danforth

  • Publisher : Storey Publishing
  • Release : 2014-04-11
  • Pages : 352
  • ISBN : 1603429328
  • Language : En, Es, Fr & De
GET BOOK

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
A Guide to Humane, Small-Scale Processing

by Adam Danforth

  • Publisher : Storey Publishing
  • Release : 2020-03-03
  • Pages : 176
  • ISBN : 1635861667
  • Language : En, Es, Fr & De
GET BOOK

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 food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Whole Beast Butchery

Whole Beast Butchery
The Complete Visual Guide to Beef, Lamb, and Pork

by Ryan Farr

  • Publisher : Chronicle Books
  • Release : 2011-11-16
  • Pages : 240
  • ISBN : 1452100594
  • Language : En, Es, Fr & De
GET BOOK

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.

Basic Butchering of Livestock & Game

Basic Butchering of Livestock & Game
Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

by John J. Mettler

  • Publisher : Storey Publishing
  • Release : 1986-08-31
  • Pages : 208
  • ISBN : 1603425888
  • Language : En, Es, Fr & De
GET BOOK

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.

The Home Butcher

The Home Butcher
Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game

by James O. Fraioli

  • Publisher : Simon and Schuster
  • Release : 2019-11-26
  • Pages : 240
  • ISBN : 1510745807
  • Language : En, Es, Fr & De
GET BOOK

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

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making
A Book

by Philip Hasheider

  • Publisher : Harvard Common Press
  • Release : 2019-09-17
  • Pages : 224
  • ISBN : 1558329889
  • Language : En, Es, Fr & De
GET BOOK

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?

The Butcher's Guide to Well-raised Meat

The Butcher's Guide to Well-raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

by Joshua Applestone,Jessica Applestone,Alexandra Zissu

  • Publisher : Clarkson Potter Publishers
  • Release : 2011
  • Pages : 240
  • ISBN : 0307716627
  • Language : En, Es, Fr & De
GET BOOK

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.

Butchery and Sausage-Making For Dummies

Butchery and Sausage-Making For Dummies
A Book

by Tia Harrison

  • Publisher : John Wiley & Sons
  • Release : 2013-03-11
  • Pages : 384
  • ISBN : 1118374940
  • Language : En, Es, Fr & De
GET BOOK

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 Butcher's Apprentice

The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

by Aliza Green

  • Publisher : Unknown Publisher
  • Release : 2012-06-01
  • Pages : 176
  • ISBN : 1592537766
  • Language : En, Es, Fr & De
GET BOOK

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.

Humane Butchering for Beginners

Humane Butchering for Beginners
Complete A-Z Guide to Butchering Poultry, Rabbit, Deer, Lamb, Goat, Pork and Wild-Caught Animals

by Yolanda Barrett

  • Publisher : Unknown Publisher
  • Release : 2020-11-26
  • Pages : 106
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Do you love meat but abhor the process of getting it from the source animal to your dinner plate (because of the way animals are slaughtered so inhumanely, making all manner of sounds for help) and are curious to know whether there is another way to the ruthless and barbaric approach of slaughtering animals? And have you come across the concept of humane butchering and got instantly curious just how slaughtering animals can be humane, and how you too can possibly do it, at a small scale, whether you are butchering poultry, goats, rabbits, pigs, lamb and even wild animals like deer? If you've answered YES, keep reading... You Are About To Master How To Butcher Animals Humanely And Honor The Animals That You Slaughter! Despite the fact that the term humane slaughter sounds more or less like an oxymoron- just like saying 'clean coal', it is actually an important part of the meat harvesting process. This process is important as it ensures the animal dies in a method that causes it as little distress and pain as possible. By virtue that you are reading this, it is clear that you are looking to either produce your own meat or you are just curious about how the meat that ends up on your table is harvested and possibly how you too can make a difference in championing for animal rights. Either way, you must have lots of questions surrounding the practice including... How can the overall practice of slaughtering animals be considered humane? What happens differently when slaughtering an animal humanely compared to the traditional approach? Do I need specialized tools to slaughter an animal humanely? How do I prepare to butcher an animal humanely? How do I clean up after I am done butchering the animal? I am the pitiful kind of person; can I still do it? If you have these or other related questions, this book is exactly what you need, as it provides you with in-depth detail of what humane butchering entails in an easy to comprehend and straight forward language. Below is a preview of what you will learn in this book: The principles that back humane slaughter including the killing, skinning, bleeding and gutting What you should do prior to the butchering process to be fully prepared including the tools that you'll need How to slaughter different animals humanely ranging from cattle, poultry, lamb, deer, goat, rabbit to even wild-caught animals Different types of animal cuts and how to produce each after slaughtering the different animals And much more... Regardless of your reason for learning how to butcher animals humanely, this guide will get you on your feet with it and make you feel more confident while doing it, even if you don't feel confident about the whole process of butchering animals. You will realize that indeed, animals don't have to be writhing in pain for you to have them on your dinner table! What's more, you will discover how to make high-end butchery style cuts, irrespective of the animal you are slaughtering! So if you can't stand the sight of seeing animals being slaughtered yet always feel you should be part of the process, you will love the humane approach to butchering that this book covers! Scroll up and click Buy Now With 1-Click or Buy Now to get started!

The Ultimate Guide to Home Butchering

The Ultimate Guide to Home Butchering
How to Prepare Any Animal or Bird for the Table or Freezer

by Monte Burch

  • Publisher : Skyhorse Publishing, Inc.
  • Release : 2014-07-08
  • Pages : 288
  • ISBN : 1629141666
  • Language : En, Es, Fr & De
GET BOOK

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 Ethical Meat Handbook

The Ethical Meat Handbook
Complete home butchery, charcuterie and cooking for the conscious omnivore

by Meredith Leigh

  • Publisher : New Society Publishers
  • Release : 2015-11-01
  • Pages : 256
  • ISBN : 1550926039
  • Language : En, Es, Fr & De
GET BOOK

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.

The Art of Beef Cutting

The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising

by Kari Underly

  • Publisher : John Wiley & Sons
  • Release : 2011-08-16
  • Pages : 240
  • ISBN : 1118029577
  • Language : En, Es, Fr & De
GET BOOK

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.

Home Butchering Handbook

Home Butchering Handbook
A Living Free Guide

by Angela England,Jamie Waldron

  • Publisher : Penguin
  • Release : 2013-08-06
  • Pages : 320
  • ISBN : 1615643435
  • Language : En, Es, Fr & De
GET BOOK

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 Essentials To Butchering

The Essentials To Butchering
Guide to Humane Slaughtering and Butchering

by Oliver Mia

  • Publisher : Unknown Publisher
  • Release : 2020-10-08
  • Pages : 76
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Learn how to humanely slaughter cattle and butcher your own beef. This handbook 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, I provide expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Home Butchering and Meat Preservation

Home Butchering and Meat Preservation
A Book

by Geeta Dardick

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 271
  • ISBN : 9780074701133
  • Language : En, Es, Fr & De
GET BOOK

Home butchering, professional tips and techniques.

Secrets of the Butcher

Secrets of the Butcher
How to Select, Cut, Prepare, and Cook Every Type of Meat

by Arthur Le Caisne

  • Publisher : Black Dog & Leventhal
  • Release : 2018-05-01
  • Pages : 240
  • ISBN : 0316480657
  • Language : En, Es, Fr & De
GET BOOK

A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat. Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.

The Meat Buyers Guide

The Meat Buyers Guide
Beef, Lamb, Veal, Pork, and Poultry

by NAMP North American Meat Processors Association

  • Publisher : John Wiley & Sons
  • Release : 2006-09-18
  • Pages : 336
  • ISBN : 0470076577
  • Language : En, Es, Fr & De
GET BOOK