The gourmet butcher's guide to meat
Subtitle: how to source it ethically, cut it professionally, and prepare it properly
By: Cole Ward with Karen Coshof
Contributors: Coshof, Karen
Publisher: Chelsea Green Publishing
Published: 2014
Language: eng
Number of pages: 311
ISBN-13: 9781603584685
Subjects: Slaughtering and slaughter-houses; Meat industry and trade; Meat cuts
Notes: Includes bibliographical references and index.
Table of contents: title: What is a butcher?; title: A long tradition; title: We love meat; title: Getting meat to the table; title: The way the meat industry works; title: Processing your own meat; title: A side of beef; title: A side of pork; title: A side of lamb; title: Cluck-I'm your domestic chicken; title: Making sausage and value-added products; title: A better way of thinking about meat.