Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, Latin muscle names, 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.

Download or read book National Apprenticeship Standards for the Retail Meat Cutting Industry written by Amalgamated Meat Cutters and Butcher Workmen of North America and published by . This book was released on 1972 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Canadian Professional Meat Cutting written by Cpmca and published by . This book was released on 2018-05-30 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Canadian Professional Meat Cutters Association (CPMCA) of Canada developed a training reference manual back in the 1990s for both industry and educational institutions offering entry level and apprenticeship meat related training programs. The demand for reference material has remained strong and has now progressed into this hardcover textbook. Inside you will find an accumulation of many years of practice transformed into print by two of our former professional educators with over 100 years accumulated experience in the Meat Industry. Topic range includes history, professionalism, equipment, meat science, bovine species, pork, lamb, poultry, seafood, sausage making, marketing & merchandising and harvesting. Supporting and supplementing the text is a collection of over 1300 colour images and graphics.

Download or read book Primal Cuts written by Marissa Guggiana and published by Rizzoli Publications. This book was released on 2020-03-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. • 50 Profiles and Portraits of America’s Best Butchers • 100 Meat Recipes for the Home Cook • Practical Advice on Techniques and Tools • Hundreds of Diagrams, Illustrations, and Photos • Home Butchering How-To • Tons of Trade Secrets

Download or read book American Meat Trade and Retail Butchers Journal written by and published by . This book was released on 1917 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Senior Meat Cutter written by National Learning Corporation and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cutting and Connecting written by Knut Christian Myhre and published by Berghahn Books. This book was released on 2016-03-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questions regarding the origins, mobility, and effects of analytical concepts continue to emerge as anthropology endeavors to describe similarities and differences in social life around the world. Cutting and Connecting rethinks this comparative enterprise by calling in a conceptual debt that theoretical innovations from Melanesian anthropology owe to network analysis originally developed in African contexts. On this basis, the contributors adopt and employ concepts from recent studies of Melanesia to analyze contemporary life on the African continent and to explore how this exchange influences the borrowed anthropological perspectives. By focusing on ways in which networks are cut and connections are made, these empirical investigations show how particular relationships are created in today’s Africa. In addition, the volume aims for an approach that recasts relationships between theory and place and concepts and ethnography, in a manner that destabilizes the distinction between fieldwork and writing.

Download or read book Practical Meat Cutting and Merchandising Pork lamb veal written by Thomas Fabbricante and published by . This book was released on 1974 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: V.2 - Pork, lamb, veal. Pork; Pork carcass yield and slaughter; Pork loins; Pork shoulders; Fresh hams; Merchandising miscellaneous pork products; Lamb; Lamb carcass classes, grades, and cuts; Lamb legs; Lamb chucks; The lamb back; Veal; Veal classifications, weights, and cuts; Veal hindsaddles; Veal foresaddles.

Download or read book Training Manual for Meat Cutting and Merchandising written by Thomas Fabbricante and published by A V I Publishing Company. This book was released on 1977 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Senior Meat Cutter written by National Learning Corporation and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals

Download or read book In This House of Images written by Jon Remmerde and published by iUniverse. This book was released on 2000-12-20 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: A novel about cannibalism, art, business, love, and morality in the contemporary consumer culture.

Download or read book Jack Ubaldi s Meat Book written by Jack Ubaldi and published by Simon & Schuster Books For Young Readers. This book was released on 1987 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Bringing the flavor of a Northern Italian heritage to both simple and unusual meat preparations, this book is geared to help the reader in cutting techniques, what to seek and avoid, and acquiring simple butchering skills to save money. Beef, poultry, pork, lamb, veal, variety meats, patés and game are discussed separately in terms of butchering/cutting techniques, buying/storage, and cooking hints. Familiar and exotic recipes accompany each section. Included are general tips on cooking, cutting, knife blades, and meat tying methods. The various cutting techniques presented are illustrated.

Download or read book Images of the Recent Past written by Charles E. Orser and published by Rowman Altamira. This book was released on 1996 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Images of Idiocy written by Martin Halliwell and published by Routledge. This book was released on 2017-03-02 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the concept of idiocy as it has developed in fiction and film in the nineteenth and twentieth centuries. It focuses particularly on visual images of idiocy and argues that writers as diverse as Gustave Flaubert, Fyodor Dostoevsky, Joseph Conrad, John Steinbeck, Flannery O'Connor and Rohinton Mistry, and filmmakers such as Jean Renoir, Akira Kurosawa, Alfred Hitchcock, Werner Herzog and John Huston have all been attracted to idiot figures as a way of thinking through issues of language acquisition, intelligence, creativity, disability, religion and social identity. Martin Halliwell provides a lively and detailed discussion of the most significant literary and cinematic uses of idiocy, arguing that scientific conceptions of the term as a classifiable medical condition are much too narrow. With the explosion of interest in idiocy among American and European filmmakers in the 1990s and the growing interest in its often overlooked history, this book offers a timely reassessment of idiocy and its distinctive place at the intersection of science and culture.

Download or read book CPMCA Meat Processing Reference Manual written by Canadian Professional Meat Cutters Association and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Meat Planet written by Benjamin Aldes Wurgaft and published by Univ of California Press. This book was released on 2020-10-13 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.