| Description |
xix, 311 pages : color illustrations ; 27 cm + 1 CD-ROM (4 3/4 in). |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
What is a butcher? -- A long tradition -- We love meat -- Getting meat to the table -- The way the meat industry works -- Processing your own meat -- A side of beef -- A side of pork -- A side of lamb -- Cluck-I'm your domestic chicken -- Making sausage and value-added products -- A better way of thinking about meat. |
| Summary |
Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement. |
| Subject |
Meat industry and trade.
|
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Meat cuts.
|
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Slaughtering and slaughter-houses.
|
| Added Author |
Coshof, Karen.
|
| ISBN |
9781603584685 (hbk.) |
|
1603584684 (hbk.) |
|
9781603584692 (ebk.) |
|
1603584692 (ebk.) |
|
