Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Autor Adam Danforth Joel Salatin Fotografii de Kennedy Kelleren Limba Engleză Hardback – 10 mar 2014
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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.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 250.16 lei 22-36 zile | |
| Storey Publishing LLC – 31 dec 2013 | 250.16 lei 22-36 zile | |
| Hardback (1) | 317.73 lei 22-36 zile | |
| Storey Publishing LLC – 10 mar 2014 | 317.73 lei 22-36 zile |
Preț: 317.73 lei
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60.81€ • 63.16$ • 50.51£
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Livrare economică 13-27 ianuarie 25
Specificații
ISBN-10: 1612121888
Pagini: 446
Dimensiuni: 222 x 281 x 29 mm
Greutate: 1.86 kg
Editura: Storey Publishing LLC
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Textul de pe ultima copertă
Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs
Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.
Every step of the slaughtering process-- from selecting the proper equipment to preparing, stunning, and bleeding the animals-- is presented with careful consideration for the animals' well-being and your safety.
Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.
Scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed."
Cuprins
Descriere
A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.
Premii
- IACP Crystal Whisk Award Winner, 2015
- James Beard Foundation Book Awards Winner, 2015