Butchering Poultry Rabbit Lamb Goat and Pork

Author: Adam Danforth
Publisher: Storey Publishing
ISBN: 160342931X
Format: PDF, ePub
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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

Author: Adam Danforth
Publisher: Storey Publishing
ISBN: 1612121829
Format: PDF, ePub, Docs
Download Now
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

Author: Adam Danforth
Publisher: Storey Publishing
ISBN: 1612121837
Format: PDF, Mobi
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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.

Whole Beast Butchery

Author: Ryan Farr
Publisher: Chronicle Books
ISBN: 1452100594
Format: PDF, Kindle
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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 Gourmet Butcher s Guide to Meat

Author: Cole Ward
Publisher: Chelsea Green Publishing
ISBN: 1603584684
Format: PDF, Docs
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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.

Butchering Small Game and Birds

Author: John Bezzant
Publisher: Crowood
ISBN: 1847979696
Format: PDF
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Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.

Homegrown Pork

Author: Sue Weaver
Publisher: Storey Publishing
ISBN: 1612121268
Format: PDF, Mobi
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A livestock expert shows readers how to raise a pig safely and humanely in one's own backyard, covering such topics as selecting a breed with great flavor, feeding, housing, fencing, health care and humane processing. Original.

Butchering Processing and Preservation of Meat

Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Format: PDF
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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.

The Mobile Poultry Slaughterhouse

Author: Ali Berlow
Publisher: Storey Publishing
ISBN: 1603428844
Format: PDF, ePub, Docs
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If you’re raising poultry for meat and lack easy access to a humane slaughterhouse, a mobile slaughter and processing unit may be the solution. Ali Berlow shows you how to build a unit that accommodates all types of poultry and can easily be moved to any location, making it a great cooperative investment for a community of small-scale farmers. Covering the mechanics of construction, sanitation, safety, and permitting processes, this guide shows you how a mobile slaughterhouse can make your poultry operation more self-sufficient.

Basic Butchering of Livestock Game

Author: John J. Mettler
Publisher: Storey Publishing
ISBN: 1603425888
Format: PDF, ePub, Docs
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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.