Butchering Poultry, Rabbit, Lamb, Goat, and Pork

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Notă GoodReads:
en Limba Engleză Paperback – 2014

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More and more people are deciding to raise small animals for meat. This book begins with 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, rabbits, sheep, and pigs.
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ISBN-13: 9781612121826
ISBN-10: 1612121829
Pagini: 446
Ilustrații: full colour photographs & illustrations throughout
Dimensiuni: 213 x 274 x 25 mm
Greutate: 1.61 kg
Editura: Storey Publishing LLC

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.