Adam Danforth – Butchering. Poultry, Rabbit, Lamb, Goat, and Pork

Автор: Adam Danforth
Название книги: Butchering. Poultry, Rabbit, Lamb, Goat, and Pork
Формат: PDF
Тема: Разделка мяса, колбасное дело, разделывание мяса, мясное дело
Страницы: 457
Качество: Изначально компьютерное, E-book

More and more people are deciding to raise small animals for meat. This is the book that shows exactly how to handle the slaughter and butchering of small livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the topic. It begins with general information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal – chicken and other poultry, rabbits, sheep, pigs, and goats. It includes detailed descriptions of specialty cuts and how to make them.
From Muscle to Meat
Food Safety
Tools & Equipment
Butchering Methods
Pre-slaughter Conditions & General Slaughter Techniques
Chicken Slaughtering
Chicken Butchering
Rabbit Slaughtering
Rabbit Butchering
Sheep & Goat Slaughtering
Sheep & Goat Butchering
Pig Slaughtering
Pork Butchering
Packaging & Freezing
Bibliography
Glossary