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Author : Günter Heinz
Publisher :
ISBN 13 :
Total Pages : 170 pages
Book Rating : 4.:/5 (66 download)
Download or read book Guidelines for Slaughtering, Meat Cutting and Further Processing written by Günter Heinz and published by . This book was released on 1991 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Bernan Press(PA)
ISBN 13 : 9789251029213
Total Pages : 170 pages
Book Rating : 4.0/5 (292 download)
Download or read book Guidelines for Slaughtering, Meat Cutting and Further Processing written by and published by Bernan Press(PA). This book was released on 1991 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Nava Atlas
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (794 download)
Download or read book The Completely-from-scratch: Steer-to-sirloin Beef Slaughter Guide and Cookbook written by Nava Atlas and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "This limited edition book comments on the disconnect most people have, or choose to have, between meat and a live animal. This book is a condensed mash-up of U.S. Department of Agriculture Farmer's Bulletin No. 1414: Beef on the farm: slaughtering, cutting, curing (1931) and Better homes and gardens meat cook book (1969). The texts herin from each are nearly verbatim, with minor tweaks to adjust for space and context considerations. Photos are from the above two titles as well, with additional food photos from vintage women's magazines where needed. The diagram of the stun spot on the animal, and basic equipment list on page 3 are from the Food and Agriculture Organizations's Guidelines for slaughtering, meat cutting and further processing (1991) which indicates that methods of slaughter and cutting didn't substantially change in the sixty years separating the two guides, save for more sophisticated stunning methods, such as the captive-bolt stunner"--Colophon and Nava Atlas website http://www.navaatlasart.com/artist-s-books-/the-completely-from-scratch-steer-to-sirloin-beef-slaughter-guide-and-cookbook- (as viewed on 5/31/2012).
Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
ISBN 13 : 9401178984
Total Pages : 328 pages
Book Rating : 4.4/5 (11 download)
Download or read book Butchering, Processing and Preservation of Meat written by Frank G. Ashbrook and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
Author : Frank Getz Ashbrook
Publisher :
ISBN 13 : 9781258810177
Total Pages : 332 pages
Book Rating : 4.8/5 (11 download)
Download or read book Butchering, Processing, and Preservation of Meat written by Frank Getz Ashbrook and published by . This book was released on 2013-09 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: How To Process Meat From Cattle, Hogs, Sheep, Game, Poultry And Fish.
Author : Adam Danforth
Publisher : Storey Publishing, LLC
ISBN 13 : 1603429328
Total Pages : 353 pages
Book Rating : 4.6/5 (34 download)
Download or read book Butchering Beef written by Adam Danforth and published by Storey Publishing, LLC. This book was released on 2014-04-11 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, 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.
Author : Kari Underly
Publisher : John Wiley & Sons
ISBN 13 : 1118029577
Total Pages : 244 pages
Book Rating : 4.1/5 (18 download)
Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Author : United States. Environmental Protection Agency. Office of Water Program Operations. Municipal Construction Division
Publisher :
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.:/5 (3 download)
Download or read book Federal Guidelines: Appendix 8 written by United States. Environmental Protection Agency. Office of Water Program Operations. Municipal Construction Division and published by . This book was released on 1977 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Samuel Jutzi
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251051467
Total Pages : 328 pages
Book Rating : 4.0/5 (514 download)
Download or read book Good Practices for the Meat Industry written by Samuel Jutzi and published by Food & Agriculture Org.. This book was released on 2004 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). This manual (supplied in a labelled ring binder) aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code of hygienic practice for meat is approved by the FAO/WHO Codex Alimentarius Commission in 2005. This illustrated publication is targeted at the meat industry in developing countries and in emerging economies, especially managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.
Author : Adam Danforth
Publisher : Storey Publishing, LLC
ISBN 13 : 160342931X
Total Pages : 457 pages
Book Rating : 4.6/5 (34 download)
Download or read book Butchering Poultry, Rabbit, Lamb, Goat, and Pork written by Adam Danforth and published by Storey Publishing, LLC. This book was released on 2014-03-11 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
Author : Enda J. Cummins
Publisher : John Wiley & Sons
ISBN 13 : 1118350774
Total Pages : 456 pages
Book Rating : 4.1/5 (183 download)
Download or read book Emerging Technologies in Meat Processing written by Enda J. Cummins and published by John Wiley & Sons. This book was released on 2016-11-18 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Author : U. S. Dept Of Agriculture
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781540548214
Total Pages : 40 pages
Book Rating : 4.5/5 (482 download)
Download or read book Slaughtering, Cutting and Processing Beef on the Farm written by U. S. Dept Of Agriculture and published by Createspace Independent Publishing Platform. This book was released on 2016-11-20 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: This special re-print edition of "Slaughtering, Cutting and Processing Beef on the Farm" has not been available to those interested in raising and processing beef since it first appeared on the scene back in 1922. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selecting Beef For Slaughter, Care and Handling of Animal Prior to Slaughter, Slaughtering, Cutting the Meat, Processing the Meat, Canning Beef, Handling the Hide and more. Slaughtering, Cutting and Processing Beef on the Farm will shed considerable light on age old techniques of processing beef and their products. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Author : Jason Del Gandio
Publisher : Lantern Books
ISBN 13 : 1590564316
Total Pages : 438 pages
Book Rating : 4.5/5 (95 download)
Download or read book The Terrorization of Dissent written by Jason Del Gandio and published by Lantern Books. This book was released on 2014-06-30 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2006 the Animal Enterprise Terrorism Act (AETA) was passed with the intention to equip law enforcement agencies with the tools to apprehend, prosecute, and convict individuals who commit "animal enterprise terror." But, as many have come to realize, this act does not concretely define what is meant by that phrase, leading to the interpretation that anyone interfering with a company's ability to make a profit from the exploitation of animals can be considered a terrorist. In this unprecedented and timely collection, some of the most influential voices in the world of law and animal rights examine the legalities of the AETA, highlight its repressive nature and the collusion between private interests and political legislation, and provide theoretical frameworks for understanding a variety of related issues. In a series of interviews, the book also gives animal advocates who have been convicted or directly affected by the AETA, including members of the AETA 4 and SHAC 7, an opportunity to speak for themselves. Ultimately, these writers show that the AETA is less about fighting terrorism and more about safeguarding corporate profit, and that it should be analyzed and resisted by everyone who believes in a better world. Featuring: Piers Beirne, Sarahjane Blum, Heidi Boghosian, Walter Bond, Joseph Buddenberg, Sarat Colling, Kimberly E. McCoy, Jason Del Gandio, Scott DeMuth, Carol L. Glasser, Jennifer D. Grubbs, Josh Harper, Stephanie Jenkins, Jay Johnson, Eric Jonas, Michael Loadenthal, Dara Lovitz, Lillian M. McCartin, Anthony J. Nocella II, David Naguib Pellow, Will Potter, Dylan Powell, Ryan Shapiro, Wesley Shirley, John Sorenson, Vasile Stanescu, Brad J. Thomson, and Aaron Zellhoefer
Author : Carrick Devine
Publisher : Academic Press
ISBN 13 : 0080924441
Total Pages : 2714 pages
Book Rating : 4.0/5 (89 download)
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Academic Press. This book was released on 2004-08-19 with total page 2714 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author : Cole Ward
Publisher : Chelsea Green Publishing
ISBN 13 : 1603584684
Total Pages : 338 pages
Book Rating : 4.6/5 (35 download)
Download or read book The Gourmet Butcher's Guide to Meat written by Cole Ward and published by Chelsea Green Publishing. This book was released on 2014 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
Author : Richard Lee Hiner
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.3/5 (126 download)
Download or read book Slaughtering, Cutting, and Processing Beef on the Farm written by Richard Lee Hiner and published by . This book was released on 1966 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Amalgamated Meat Cutters and Butcher Workmen of North America
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (3 download)
Download or read book National Apprenticeship Standards for the Retail Meat Cutting Industry written by Amalgamated Meat Cutters and Butcher Workmen of North America and published by . This book was released on 1972 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
