Search Results for butchering-beef

Long-term stresses such as long transit time or cattle fighting before slaughter may cause dark cutting beef, a severe quality defect which raises pH and causes the meat to have a shorter shelf life. There is a growing interest in ...

Author: Adam Danforth

Publisher: Hachette UK

ISBN: 9781603429320

Category: Technology & Engineering

Page: 352

View: 321

A comprehensive guide to the entire process of slaughtering and butchering beef through step-by-step photographs.
2014-04-11 By Adam Danforth

A Meat Professional's Guide to Butchering and Merchandising Kari Underly. 1 INTRODUCTION Once, meat-cutting artistry was passed directly from a master to an apprentice. But as the industry evolved from hanging beef in the '60s, ...

Author: Kari Underly

Publisher: John Wiley & Sons

ISBN: 9781118029572

Category: Cooking

Page: 240

View: 195

The ultimate guide to beef fundamentals and master cutting techniques 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 expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
2011-08-16 By Kari Underly

We sell the majority of the calves to the market, but keep back some for beef and some replacement heifers. They are all grass fed with hay in the winter and no grain or additives. The breed of the animal also affects the quality and ...

Author: Monte Burch

Publisher: Skyhorse Publishing, Inc.

ISBN: 9781629141664

Category: Sports & Recreation

Page: 288

View: 806

With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.
2014-07-08 By Monte Burch

Cut the costs on beef, pork, seafood and chicken. Hugh Savings Jeff Schabel ... A whole beef rib consists of 7 ribs. ... How to have your Rib Roast prepared by your butcher so it will save you time and money.

Author: Jeff Schabel

Publisher: Jeff Schabel


Category: Cooking

Page: 43

View: 985

Each chapter in this book is guaranteed to save you money. I spent over 35 years working in the grocery store meat departments. I learned how to save thousands of dollars on my meat purchases. I will show you how I did it and how simple it will be for you to use the same techniques. It just kills me to see how little people really know about buying fresh meat, seafood, and poultry. The amount of money the average shopper wastes is just overwhelming. When you begin following the simple, proven, money-saving tips and techniques in my new book, you can begin saving money each and every time you shop at your favorite supermarket. Every technique in this book I have used over and over again. Each and every time I saved money. You can do the same. If you are sick and tired of paying the skyrocketing prices for meat, chicken, pork, and seafood, then you need to start using these proven, money-saving tips, NOW! Each chapter of this book will guarantee that you will save money! Ground Beef at half price. Save 50% on Rib Steaks and Rib Roasts. Huge savings on BBQ seasonings. The technique to save lots on fresh Halibut and Salmon. Chicken at give-away prices. Fresh chicken or is it? Hams and lunch meat at half price or more. Jerky meat at ground beef prices. Chili and stew meat 50% savings Extra-lean Pork country Ribs half off. Digital coupons. A gold mine of savings. 1st key to getting the freshest product at the best price. 2nd key to saving even more money. It is time you start saving money each and every time you shop at your favorite meat department. Get Your Copy Now! Let’s get started.
2017-02-04 By Jeff Schabel

Grain-Fed versus Grass-Fed Whether you let yearlings fatten on good pasture or grain depends in part on what age you want them to be at butchering. Cattle grow well on pasture alone and can become quite fat on good grass.

Author: Heather Smith Thomas

Publisher: Hachette UK

ISBN: 9781635860412

Category: Technology & Engineering

Page: 320

View: 879

The fourth edition of the most trusted and comprehensive reference on beef cattle health care, breed selection, and grass-fed cattle–raising techniques is now fully revised and updated, featuring color photography and illustration.
2018-11-27 By Heather Smith Thomas

... France ABSTRACT Double-muscled (DM) cattle are reputed to be more sensitive to stress than normal animals. ... defined as pale-soft-easudative (PSE) or dark-firm-dry (DFD) pork and DFD (i.e. dark-cutting) beef (Lawrie, 1966; ...

Author: D.E. Hood

Publisher: Springer Science & Business Media

ISBN: 9789400983229

Category: Technology & Engineering

Page: 504

View: 962

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.
2012-12-06 By D.E. Hood

With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and ...

Author: Adam Danforth

Publisher: Storey Publishing

ISBN: 9781612121833

Category: Technology & Engineering

Page: 353

View: 232

With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.
2014-01-01 By Adam Danforth

In This Chapter ▷ Reviewing general principles of beef butchery ▷ Familiarizing yourself with beef cuts. Beef. is an intimidating beast to butcher. The raw poundage and the financial investment alone are enough to keep novices away ...

Author: Tia Harrison

Publisher: John Wiley & Sons

ISBN: 9781118387436

Category: Technology & Engineering

Page: 384

View: 615

Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods Provides helpful tips and guidance for home cooks and beginner butchers Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
2013-02-14 By Tia Harrison

The porch subfloor and Trash Area 1 also differed in the quantity of butchered bone . ... While overall similarities exist in the butchering of cattle , sheep goat , and pig , the wholesale and retail cuts differ both in terms of what ...

Author: Charles E. Orser

Publisher: Rowman Altamira

ISBN: 0761991425

Category: Social Science

Page: 477

View: 986

A collection of classic and contemporary articles demonstrating the development of historical archaeology over the past 20 years, both in North America and throughout the world. Contains sections on recent perspectives, people and places, historic artifacts, interdisciplinary studies, landscape studies, and international historical archaeology. For use in historical archaeology classes. No index. Annotation copyrighted by Book News, Inc., Portland, OR

It shall be the duty of the beef inspectors , thus ap- Duty of the pointed , punctually to attend upon short notice at such butch- inspector . ery , on each and every occasion when beeves are butchered , then and there to take the marks ...

Author: Florida


ISBN: STANFORD:36105061857194

Category: Canals

Page: 1302

View: 647

1881 By Florida