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Learn how to humanely slaughter cattle and butcher your own beef with ths straightforward guide.
In Butchering Beef, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, 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.
Learn how to humanely slaughter cattle and butcher your own beef with ths straightforward guide.
In Butchering Beef, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, 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.
Foreword
Introduction
Chapter 1
From Muscle to Meat
Chapter 2
Food Safety
Chapter 3
Tools & Equipment
Chapter 4
Butchering Methods
Chapter 5
Pre-Slaughtering Conditions
General Slaughter Techniques
Chapter 6
Slaughtering Cattle
Chapter 7
Beef Butchering
Chapter 8
Packaging & Freezing
Glossary
Resources
Index
| Erscheinungsjahr: | 2014 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Importe, Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612121833 |
| ISBN-10: | 1612121837 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Danforth, Adam |
| Kamera: | Keller, Kennedy |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 274 x 215 x 25 mm |
| Von/Mit: | Adam Danforth |
| Erscheinungsdatum: | 11.03.2014 |
| Gewicht: | 1,244 kg |
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