Meat

Meat: identification, fabrication, utilization

by Schneller, Thomas, (Thomas K.)

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Title Statements

  • Full title :Meat : identification, fabrication, utilization / Thomas Schneller.

Edition Statements

  • Publication Date:©2009.

Publication Statements

Notes

At head of title: The Culinary Institute of America.

The Physical Object

  • Description:xiv, 288 pages : : color illustrations ; : 29 cm.

Edition Identifiers

  • ISBN:9781428319943, 1428319948
  • oclc:ocn624478325
  • LC Classification:TX749
  • Dewey Decimal:641.66

Table of Contents

What is meat? : The butcher, What is meat?, Quality grading, Yield grading, Basic butchery : tools and equipment, Equipment information and assembly procedures, Meat fabrication techniques, Kosher and Halal meats, Halal meats -- Beef : Beef breads, Beef evaluation and grading, Certified and branded beef products, Beef carcass breakdown, Fabrication of beef cuts -- Veal : Veal grading and evaluation, Veal classifications and categories, Yield grading, Veal carcass breakdown, Veal fabrication -- Pork : Hog breeds, Pork evaluation and grading, Pork carcass breakdown, Pork fabrication -- Lamb : Byproducts, Lamb grading and evaluation, Lamb carcass breakdown, Fabrication of lamb cuts -- Game : Game meats -- Safety and sanitation : Basic meat food safety, USDA inspection, HACCP, Package and storage -- Nutrition -- Recipes : Beef recipes, Veal recipes, Pork recipes, Lamb recipes, Offal recipes.

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Subjects

Cooking (Meat) Cuisine (Viande) Field guides Meat Meat cuts Meat cuts -- Identification Viande Viande -- Identification. -- Coupes

Writers

Schneller, Thomas, (Thomas K.)

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