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Language: en
Pages: 244
Pages: 244
Type: BOOK - Published: 2011-08-16 - Publisher: John Wiley & Sons
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservic
Language: en
Pages: 353
Pages: 353
Type: BOOK - Published: 2014-04-11 - Publisher: Storey Publishing, LLC
Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step phot
Language: en
Pages: 241
Pages: 241
Type: BOOK - Published: 2011-11-16 - Publisher: Chronicle Books
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
Language: en
Pages: 208
Pages: 208
Type: BOOK - Published: 1986-08-31 - Publisher: Storey Publishing, LLC
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and
Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2014 - Publisher: Chelsea Green Publishing
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes re