Butchery

Reference books for the professional butcher, for chefs, for the home cook and for the hunter.


Product Image Item Name+ Price
Art of Beef Cutting A Meat Professionals Guide to Butchering and Merchandising

Art of Beef Cutting A Meat Professionals Guide to Butchering and Merchandising

UNDERLY, KARI
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...

$70.00




Basic Butchering of Livestock and Game

Basic Butchering of Livestock and Game

METTLER J
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know: At what age to butcher an animal How to kill,...

$45.00




Butchers Apprentice The Experts Guide to Selecting Preparing and Cooking a World of Meat Taught by the Masters

Butchers Apprentice The Experts Guide to Selecting Preparing and Cooking a World of Meat Taught by the Masters

LEGATO, STEVE
The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs and more share their expertise. Inside, you'll find hundreds of full-colour, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs and more, as well as tips and techniques on using...

$40.00




Complete Book of Butchering Smoking Curing and Sausages How to Harvest Your Livestock and Wild Game

Complete Book of Butchering Smoking Curing and Sausages How to Harvest Your Livestock and Wild Game

HASHEIDER, PHILIP
Here's the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.

$60.00




Game Butcher Wild About Meat

Game Butcher Wild About Meat

MEATES D
This book on processing wild pigs and deer is written by Darran Meates, one of the country's leading butchers of game meat. Practical down-to-earth text and over 250 photographs show how to field dress, skin and butcher pigs and deer, caping techniques, food safety information for game hunters, and recipes for venison and wild pork. It also tells the inspirational story of The Game Butcher, Darran Meates, from leaving school at fifteen and...

$45.00




Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry and Game

Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry and Game

HOGAN, JOHN
Recipes are only as good as their ingredients, especially when it comes to meat. That's why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Dave Kelly of Ruby & White, one of Britain's leading butchers shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to...

$40.00




Guide to Meat Identification, Fabrication and Utilization

Guide to Meat Identification, Fabrication and Utilization

SCHNELLER, THOMAS
The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional...

$108.00




Hunters Guide to Butchering, Smoking, and Curing Wild Game and Fish

Hunters Guide to Butchering, Smoking, and Curing Wild Game and Fish

HASHEIDER, PHILIP
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background...

$45.00




Whole Beast Butchery

Whole Beast Butchery

FARR, RYAN
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This...

$85.00





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