The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)
- ISBN-10
- 1603584684
- ISBN-13
- 9781603584685
- Category
- Cooking
- Pages
- 311
- Language
- English
- Published
- 2014
- Publisher
- Chelsea Green Publishing
- Author
- Cole Ward
Description
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
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