Download Butchering, processing and preservation of meat by Frank G. Ashbrook PDF

By Frank G. Ashbrook

This publication is written basically for the kin to aid resolve the beef challenge and to reinforce the foodstuff offer. generating and conserving meats for kin food are sound practices for farm households and a few urban parents as well-they make attainable a greater diversity of meats, that are of the very best quality, at much less expense. Meat is an important a part of the yankee nutrition. it's also an ex­ pensive meals. With the prices excessive, many people can't have enough money to shop for the higher cuts; others are being pressured to limit the beef component of the nutrition to a minimal, or to take advantage of ineffectual substitutes. Commercially within the usa, meat capability the flesh of farm animals, hogs, and sheep, other than the place used with a qualifying be aware similar to reindeer meat, crab meat, whale meat, etc. Meat during this booklet is utilized in a broader experience, even though no longer fairly so common as to com­ prise something and every thing eaten for nourishment both by means of guy or beast. to ensure, it comprises the flesh of family animals and massive and small video game animals in addition; additionally bird, household poultry raised for his or her meat and eggs, and online game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Show description

Read or Download Butchering, processing and preservation of meat PDF

Best food & wine books

Ice Creams & Sorbets: Cool Recipes

Not anything beats home made ice cream, and making it from scratch is an enthralling summertime culture whose time has come back. Ice lotions & Sorbets bargains approximately 50 recipes for easy and complex frozen truffles: outdated classics similar to vanilla bean, strawberry, and bittersweet chocolate; modern delights comparable to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato.

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

The end-all-be-all consultant to ramen from Ivan Orkin, the iconoclastic New York-born proprietor of Tokyo's most sensible ramen shop. In 2007, Orkin, a middle-aged Jewish man from new york, did whatever loopy. within the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen store. He was once a gaijin (foreigner), attempting to make his identify in a spot that's fiercely opinionated approximately ramen.

The Art of Preserving Beef: A Little Book Full of All the Information You Need

This little ebook is filled with all of the details you would like in regards to the paintings of protecting red meat via canning, curing, smoking, and freezing. you are going to how to pass in regards to the technique of storing it for long term use in a number of tools, plus effortless to stick with recipes. There also are sections at the uncomplicated figuring out of protecting meat, apparatus, equipment, and basic directions.

The ultimate sandwich

While John Montagu, the fourth Duke of Sandwich, acquired the intense suggestion of placing slices of chilly meat among items of bread, he not just invented the 1st, fairly sleek meal ⁰́₃ he created an international obsession. this present day there are diversifications of the moveable, reasonable (but, in particular, reliable) sandwich in such a lot cultures and it's approximately time a e-book seemed that takes the topic heavily.

Extra resources for Butchering, processing and preservation of meat

Example text

Medium fat .............. Fat ...................... Very fat. Medium fat carcass, trimmed to retail ............... 20. 13. 6 Pct. Bacon, Canadian, raw ........ 56. Bacon, medium fat: Raw, slab or sliced .......... Broiled or fried, drained .... Bacon, canned ................ 9 25. 6 26. 1 25. 7 Pro· tein Carbo· hydrate O. O. O. O. IS. 23. O. IS. 16. 22. O. O. O. O. 1 1. 14. 22. 2S. 39. 15. 65. 55. 3 6. 5 0 0 0 0 0 0 0 0 0 0 0 0 0 Phos· Vitamin As· A Thia· Ribo· Nia- corbic Cal· pho· mine flavin cin Fat Total Fiber Ash cium rus Iron value acid ------ ----------Cal.

Strained (infant food) ...... 9 Hamburger: Raw ..................... Cooked .................. Lean. See Round. Porterhouse: Raw ..................... Cooked .................. Rib roast: Raw ..................... Cooked .................. Round: Raw ..................... Cooked .................. Rump: Raw ..................... Cooked .................. Sirloin: Raw ..................... Cooked .................. 3 8. 12. 18. 25. 1 13. 4 20. 22. 28. 32. II. 13. 23. 24. 25. 27. 28. 30. O. O. O.

Cooked ................ Leg roast (wholesale leg): Raw ................... Cooked ................ 9 100. 5 19. 3 28. 4 35. 9 O. O. O. O. O. O. O. 6 - 31 31 36 20 23 33 0 0 0 0 0 0 0 AsPhosVitamin Thia- Ribo- Nia- corbic Cal- phoA mine flavin cin acid Fat Total Fiber Ash cium rus Iron value -------------Gm. Gm. Gm. Gm. Mg. Mg. Mg. LU. Mg. Mg. Mg. Mg. 9 102 Pork, fresh: Packer's carcass, side, raw: Thin .................... Medium .................. Fat ...................... Retail items,' medium fat: Ham: Raw ...................

Download PDF sample

Rated 4.37 of 5 – based on 47 votes