Home Butchering Handbook, 1st Edition

  • Angela England
  • Jamie Waldron
  • Published By:
  • ISBN-10: 1615643435
  • ISBN-13: 9781615643431
  • DDC: 641.6
  • Grade Level Range: 12th Grade +
  • 320 Pages | eBook
  • Original Copyright 2013 | Published/Released April 2014
  • This publication's content originally published in print form: 2013

  • Price:  Sign in for price



Gone are the days when butchering was only trusted to someone at the local supermarket. Today, butchering has come full circle and is once again appreciated for the great craft that it is. Small butcher shops are popping up everywhere, and people have realized that by handling butchering at home, they can not only save money, but have greater control over the quality of the meat they consume, how they cut, utilize, and preserve it, and from where it is sourced. The Home Butchering Handbook is a hands-on, how-to guide for anyone who understands the benefits of and appreciates this craft, and wishes to fine-tune their knife skills and develop the knowledge necessary to handle all of the most common cuts. Readers will learn from a professional craft butcher how to prepare their kitchen for butchering, what tools they need, how to prepare and store all of the most common cuts, and most importantly what not to do when attempting to butcher at home.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
1: The Butchering Craft Past and Present.
2: Butchering: The Evolution of a Craft.
3: Preparing the Optimum Workspace.
4: The Breakdowns.
5: Beef.
6: Lamb, Venison, and Goat.
7: Pork.
8: Poultry.
9: Fish.
10: Rabbit.
11: Butchering Beyond the Cuts.
12: Charcuterie: Curing and Brining.
13: Forcemeats: Sausages and More.
Resources for More Information.
Tying a Butcher's Knot.