- Products for Wiser Living
Author: Deborah Niemann
Tender Grassfed Barbecue shows you a new way to prepare grassfed meat and pastured pork using traditional barbecue methods adapted for modern times. This book describes what is different about barbecuing grassfed meat and how to make it come out tender and delicious every time. All the recipes in this book have been specifically created and designed for barbecuing grassfed meat and pastured pork. The step-by-step recipes are detailed and easy to use. Includes more than 120 recipes for barbecued meat. The detailed barbecue techniques presented in this book will be new to most people, but are based on the traditional ways grassfed meat was barbecued throughout history. These timeless and traditional methods are perfect for grassfed meat, and have been adapted for modern times to be easy, yet full of wonderful, traditional flavor. The recipes use traditional flavors from many nations and cultures, even ancient Rome and ancient China. Also included are rediscovered bastes and marinades from the Native American traditions, the gauchos of Argentina, many European nations, the barbecue masters of Sardinia, and more.
Author: Stanley Fishman
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.
Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.
Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.
With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn:
•How to make the best primal and retail cuts from an animal
•How to field dress wild game
•Why cleanliness and sanitation are of prime importance for home processing
•What tools, equipment, and supplies are needed for home butchering
•How to safely handle live animals before slaughter
•Important safety practices to avoid injuries
•About the changes meat goes through during processing
•Why temperature and time are important factors in meat processing
•How to properly dispose of unwanted parts
•The details of animal anatomy
The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Author: Philip Hasheider
Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, we can make animals an optimal source of food, fiber and environmental management.
Author: Meredith Leigh
Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's 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 Ward's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out 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:
History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Ward's description of what goes on behind the scenes at meat markets large and small. And new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with more than 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 local-food and ecological agriculture movement.
Author: Cole Ward, Karen Coshof