The Butcher S Guide To Well Raised Meat
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The Butcher s Guide to Well raised Meat
Author | : Joshua Applestone,Jessica Applestone,Alexandra Zissu |
Publsiher | : Clarkson Potter Publishers |
Total Pages | : 274 |
Release | : 2011 |
Genre | : Cooking |
ISBN | : 9780307716620 |
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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.
The Butcher s Guide to Well Raised Meat
Author | : Joshua Applestone,Jessica Applestone,Alexandra Zissu |
Publsiher | : Clarkson Potter |
Total Pages | : 240 |
Release | : 2011-06-07 |
Genre | : Cooking |
ISBN | : 9780307953384 |
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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
Author | : Cole Ward |
Publsiher | : Chelsea Green Publishing |
Total Pages | : 311 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781603584685 |
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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.
Whole Beast Butchery
Author | : Ryan Farr,Brigit Legere Binns |
Publsiher | : Chronicle Books |
Total Pages | : 241 |
Release | : 2011-11-16 |
Genre | : Cooking |
ISBN | : 9781452100593 |
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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.
Whole Beast Butchery
Author | : Ryan Farr,Brigit Legere Binns |
Publsiher | : Chronicle Books |
Total Pages | : 241 |
Release | : 2011-10-21 |
Genre | : Cooking |
ISBN | : 9781452101903 |
Download Whole Beast Butchery Book in PDF, Epub and Kindle
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.
Butchering Beef
Author | : Adam Danforth |
Publsiher | : Storey Publishing, LLC |
Total Pages | : 353 |
Release | : 2014-04-11 |
Genre | : Technology & Engineering |
ISBN | : 9781603429320 |
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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.
Butchering Poultry Rabbit Lamb Goat and Pork
Author | : Adam Danforth |
Publsiher | : Storey Publishing |
Total Pages | : 457 |
Release | : 2014-03-11 |
Genre | : Technology & Engineering |
ISBN | : 9781612121826 |
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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 Chickens
Author | : Adam Danforth |
Publsiher | : Storey Publishing, LLC |
Total Pages | : 377 |
Release | : 2020-03-03 |
Genre | : Technology & Engineering |
ISBN | : 9781635861662 |
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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. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.