Title
The Gourmet Butchers Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD),Used
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Vermontbased master butcher Cole Ward delivers a comprehensive guide to wholeanimal butchery that goes beyond conventional ?oityourself?books and takes readers inside the world of truly sustainable meat production. The Gourmet Butchers 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? unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to standout 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? 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?l need, tools, safety, prep;?Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meatsafety 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;?Valueadded products: what they are and how they can help increase your bottom line;?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 prehistory to modern times, and meat shoppers will welcome Cole? description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a wellillustrated 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 localfood and ecologicalagriculture movement.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does the book have? A: The book has three hundred thirty-six pages. This extensive length provides detailed insights into butchery and meat production.
- Q: What are the dimensions of the book? A: The book measures eight point zero three inches in length, one point zero two inches in width, and ten inches in height. These dimensions make it a substantial hardcover resource.
- Q: Is this book hardcover or paperback? A: This book is a hardcover edition. The durable binding is designed to withstand frequent use in kitchens or study.
- Q: Who is the author of this book? A: The author is Cole Ward, a Vermont-based master butcher. His expertise adds credibility to the content about sustainable meat practices.
- Q: What is the main topic of the book? A: The book focuses on whole-animal butchery and sustainable meat production. It covers everything from sourcing to preparation.
- Q: Is this book suitable for beginners in butchery? A: Yes, the book is suitable for beginners. It breaks down complex concepts into understandable sections and includes illustrated guides.
- Q: Can I find recipes in this book? A: Yes, the book includes recipes. These recipes complement the butchery techniques and provide practical applications for the reader.
- Q: Does this book cover ethical meat sourcing? A: Yes, the book discusses ethical sourcing extensively. It emphasizes the importance of sustainable practices in meat production.
- Q: Are there illustrations or visuals in the book? A: Yes, there are over eight hundred images included. These visuals enhance understanding of butchery techniques.
- Q: Is there a glossary included in the book? A: Yes, a detailed glossary is provided. It helps readers familiarize themselves with terminology related to butchery.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you can return it for a replacement or refund. Check the return policy of the retailer for specific instructions.
- Q: Is there a warranty for this book? A: No, there is typically no warranty for books. However, you can inquire about return options if you encounter issues.
- Q: How should I store this book? A: Store the book in a cool, dry place. Keeping it upright on a shelf will help maintain its condition.
- Q: Can I use this book for advanced butchery techniques? A: Yes, the book covers advanced techniques as well. It provides insights suitable for both novices and experienced butchers.
- Q: What is the publisher of this book? A: The book is published by Chelsea Green Publishing. This publisher is known for its focus on sustainable practices.
- Q: Does the book address animal welfare in meat production? A: Yes, the book addresses animal welfare. It discusses humane practices in raising and processing meat animals.