Hasheider, Philip
Contents: Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business.
Format: text
Publisher / Publication Date: Voyageur Press 2010
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.49 HasheiderWaldron, Jamie
Summary: All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their...
Format: text
Publisher / Publication Date: 2013