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Meat

Meat
A Kitchen Education [A Cookbook]

by James Peterson

  • Publisher : Ten Speed Press
  • Release : 2012-05-30
  • Pages : 336
  • ISBN : 1607744538
  • Language : En, Es, Fr & De
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Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

Meat Refrigeration

Meat Refrigeration
A Book

by S J James,Bruce James

  • Publisher : Elsevier
  • Release : 2002-04-19
  • Pages : 360
  • ISBN : 1855736535
  • Language : En, Es, Fr & De
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The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer

Meat Illustrated

Meat Illustrated
A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

by America's Test Kitchen

  • Publisher : America's Test Kitchen
  • Release : 2020-10-27
  • Pages : 432
  • ISBN : 1948703335
  • Language : En, Es, Fr & De
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Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

Meat Imports

Meat Imports
Hearings Before the Committee on Finance, United States Senate, Eighty-eighth Congress, Second Session, on Amendment 465 to Restrict Imports of Beef, Veal, Lamb, and Mutton Into the United States ...

by United States. Congress. Senate. Committee on Finance

  • Publisher : Unknown Publisher
  • Release : 1964
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Meat Animals and Packing-house Products

Meat Animals and Packing-house Products
Imported Into Eleven Principal Countries, 1895-1904

by United States. Division of Foreign Markets

  • Publisher : Unknown Publisher
  • Release : 1906
  • Pages : 92
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Achieving sustainable production of poultry meat Volume 1

Achieving sustainable production of poultry meat Volume 1
Safety, quality and sustainability

by Steven C. Ricke

  • Publisher : Burleigh Dodds Science Publishing
  • Release : 2017-01-01
  • Pages : 502
  • ISBN : 1786760649
  • Language : En, Es, Fr & De
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To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

The Meat Club Cookbook

The Meat Club Cookbook
For Gals Who Love Their Meat!

by Vanessa Dina,Kristina Fuller,Gemma DePalma

  • Publisher : Chronicle Books
  • Release : 2013-02-15
  • Pages : 136
  • ISBN : 1452126267
  • Language : En, Es, Fr & De
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The rules of the Meat Club: - You have to be a girl - You have to eat meat (any kind) - You have to love to talk about meat - What's said in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, sauted, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, cute gatefolds revealing the different cuts of meat, and a convenient lay-flat binding, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamband eat it too.

Issuances of the Meat and Poultry Inspection Program

Issuances of the Meat and Poultry Inspection Program
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Includes CFR amendments, MPI-VS bulletins, MPI directives, and changes of Meat and poultry inspection (manual, regulations).

Livestock and Meat Situation

Livestock and Meat Situation
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1978
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Freezer Meat Bargains

Freezer Meat Bargains
A Book

by United States. Federal Trade Commission

  • Publisher : Unknown Publisher
  • Release : 1972
  • Pages : 5
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
A Book

by R. A. Lawrie,Ralston Andrew Lawrie

  • Publisher : Woodhead Publishing
  • Release : 1998-07
  • Pages : 336
  • ISBN : 9781855733954
  • Language : En, Es, Fr & De
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Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Livestock, Meat, Wool, Market News

Livestock, Meat, Wool, Market News
Weekly Summary and Statistics

by United States. Agricultural Marketing Service. Livestock Division

  • Publisher : Unknown Publisher
  • Release : 1969
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Livestock and Meat Statistics

Livestock and Meat Statistics
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1962
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Home Book of Smoke-cooking Meat, Fish & Game

Home Book of Smoke-cooking Meat, Fish & Game
A Book

by Jack Sleight,Raymond Hull

  • Publisher : Stackpole Books
  • Release : 1982-07
  • Pages : 160
  • ISBN : 9780811721950
  • Language : En, Es, Fr & De
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How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.

Meat and Poultry Inspection Regulations

Meat and Poultry Inspection Regulations
A Book

by United States. Animal and Plant Health Inspection Service

  • Publisher : Unknown Publisher
  • Release : 1965
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Layout Guide for Small Meat Plants

Layout Guide for Small Meat Plants
A Book

by Clayton Furman Brasington

  • Publisher : Unknown Publisher
  • Release : 1976
  • Pages : 27
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Meat, Poultry, and Egg Products Inspection Act of 1982

Meat, Poultry, and Egg Products Inspection Act of 1982
Hearing Before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-seventh Congress, on H.R. 6062, August 17, 1982

by United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 224
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Livestock, Meat, Wool, Market News

Livestock, Meat, Wool, Market News
Weekly Summary and Statistics

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Inspection and Sanitation Requirements of the Federal Meat Grading Service

Inspection and Sanitation Requirements of the Federal Meat Grading Service
A Book

by United States. Department of Agriculture. Production and Marketing Administration. Livestock Branch

  • Publisher : Unknown Publisher
  • Release : 1951
  • Pages : 22
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Manual of Meat Inspection Procedures of the United States Department of Agriculture

Manual of Meat Inspection Procedures of the United States Department of Agriculture
A Book

by United States. Agricultural Research Service. Meat Inspection Division

  • Publisher : Unknown Publisher
  • Release : 1956
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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