Skip to content

Home Butchering Handbook Enjoy Finer, Fresher, Healthier Cuts of Meat from Your Own Kitchen

Spend $50 to get a free movie!

ISBN-10: 1615642137

ISBN-13: 9781615642137

Edition: N/A

Authors: Jamie Waldron, Angela England

List price: $20.00
Blue ribbon 30 day, 100% satisfaction guarantee!
Out of stock
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

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 knife skills, as well as the knowledge necessary for the most common cuts. They'll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
Customers also bought

Book details

List price: $20.00
Publisher: Dorling Kindersley Publishing, Incorporated
Publication date: 8/6/2013
Binding: Paperback
Pages: 320
Size: 7.50" wide x 9.25" long x 0.75" tall
Weight: 1.034

The Butchering Craft Past and Present
Butchering: The Evolution of a Craft
The History of Butchering
Safety Concerns
Lack of Personalization
The Revival of Home Butchering
Selectivity and Personalization
Sourcing Quality Meat
Meet Local Farmers
Preparing the Optimum Workspace
Counter Space
Workspace Necessities
Fridge and Freezer Space
The Essential Tools
Boning Knives
Cimeter Knives
Cleaver
Bone Saw
Breaking Hook
Sharpening Stone
Honing Steel
Butcher's Twine
Tabletop Grinder
Miscellaneous Items
The Extra Stuff
The Breakdowns
Beef
Introducing the Animal
The Main Breakdown
Hindquarter
Boning Out the Hip
The Loin
Ribs
Beef Chuck
Lamb, Venison, and Goat
Introducing the Animal
The Main Breakdown
Remove the Front Shoulders
Remove the Belly and Back Legs
Break Down the Saddle
Making the Cuts
Foreshanks and Brisket
The Neck
The Shoulders
Leg of Lamb
Loins
Ribs
Pork
Introducing the Animal
The Main Breakdown
Remove the Shoulder
Remove the Leg and Rib Rack
The Cuts of Pork
Rack and Belly
Loin and Rib Chops
Tenderloin and Sirloin
Leg of Pork
Shoulder
Poultry
Introducing the Animal
The Main Breakdown
Remove the Wings
Remove the Legs
Fillet the Breast
Fish
Cleaning the Animal
Making the Cuts
Rabbit
Cleaning the Animal
Making the Cuts
Butchering Beyond the Cuts
Charcuterie: Curing and Brining
Fermented and Salt-Cured Meats
The History of Bacon
Making Bacon
Using Nitrates
Brining
Making Corned Beef
Curing Poultry
Forcemeats: Sausages and More
The Origination of Sausage
Ordering Your Sausage Meats
Sausage-Making Equipment
Meat Grinder
Sausage Staffer
Casings
Scale
Ingredients
Making Fresh Sausage
Smoking Sausages and Meats
Smoking Equipment
Making Jerky
Creating Pates
Appendixes
Glossary
Resources for More Information
Tying a Butcher's Knot
Index