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

Name: Home Butchering Handbook Enjoy Finer, Fresher, Healthier Cuts of Meat from Your Own Kitchen
Price: 15.15 USD
Availability: InStock
ISBN: 9781615642137

ISBN-10: 1615642137

ISBN-13: 9781615642137

Edition: N/A

Authors: Jamie Waldron, Angela England

List price: $20.00

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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.

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