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Butchery & Sausage-Making for Dummies
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Table of Contents

Introduction 1 Part I: Time to Meet Your Meat! 7 Chapter 1: The Butchery Room 9 Chapter 2: Meat Is Meat, Right? Wrong! 21 Chapter 3: Cuts and Terminology: The Basics of Butchery 33 Chapter 4: Basic Knife Skills, Tools, and Techniques 45 Part II: Poultry, Rabbit, and Lamb Butchery 61 Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63 Chapter 6: What?s Up, Doc? Rascally Rabbits! 85 Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99 Part III: Pork Butchery 121 Chapter 8: Porky Pig: Understanding the Beast 123 Chapter 9: Pork: Cutting It Up 133 Chapter 10: Moving into Pork Subprimals 151 Part IV: Beef Butchery 173 Chapter 11: What?s Your Beef? Understanding the Cuts 175 Chapter 12: Beef: The Forequarter 185 Chapter 13: Beef: The Hindquarter 221 Part V: Sausage-Making and Using the Whole Animal 245 Chapter 14: Setting Yourself Up for Sausage 247 Chapter 15: Sausage-Making Techniques 257 Chapter 16: Scrumptious Sausage Recipes 273 Chapter 17: Processing Techniques: The Good Kind 299 Part VI: The Part of Tens 313 Chapter 18: Top Ten Mistakes to Avoid When Butchering 315 Chapter 19: Top Ten Grilling Cuts 321 Chapter 20: Ten Sssshhhhausage-Making Secrets 327 Index 333

About the Author

Tia Harrison is co-founder of The Butcher's Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano's Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.

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