Meat

Meat: identification, fabrication, utilization

by Schneller, Thomas, (Thomas K.)

Type Book
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A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts.

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Title Statements

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

Summary

A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts.

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Edition Statements

  • Publication Date:©2009.

Publication Statements

  • Publisher(s):Delmar Cengage Learning
  • Place of Publication:Clifton Park, N.J
  • Language:eng
  • Publication Date:©2009.

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:ocn244063441
  • 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 -- Identification Viande Viande -- Coupes

Writers

Schneller, Thomas, (Thomas K.)

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