Storey Publishing, North Adams, MA, 2014. — 456 p. ISBN: 1612121888 , 1612121829. More and more people are deciding to raise small animals for meat. This is the book that shows exactly how to handle the slaughter and butchering of small livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the...
Chronicle Books LLC, 2011. — 240 p. 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...
Wiley, 2011. — 541 p. — ISBN10: 1118029577. — ISBN13: 978-1118029572. 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...
Wiley, 2011. — 430 p. — ISBN10: 1118029577. — ISBN13: 978-1118029572. 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...
Wiley, 2011. — 391 p. — ISBN10: 1118029577. — ISBN13: 978-1118029572. 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...
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