Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process:...

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years shed spent mediating the lives of others...

"Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information...

“Slaughterhouse” is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years-particularly industry consolidation, increased line speeds, and deregulation-have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what's really taking place behind the closed doors of America's slaughterhouses. In this new eBook...

On the South Side to tour the Union Stock Yard, people got a firsthand look at Chicago's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Pacyga chronicles the rise and fall of an industrial district that, for better or worse, served as the public...

Can killing be an act of love? Hypnotic, gruesome, and exultant, Joy Sorman's macabre ballet whirls from industrial slaughterhouses to the boutique butcher shops of Paris. Pim is a delicate youth-stringy, solemn, and prone to bouts of unexplained weeping. When he enrolls in trade school as an apprentice butcher, his mentors have low expectations, but his lanky body conceals a peculiar flame: a passionate devotion to animals. In an industry that strives...

"It all began when Pat LaFrieda's great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family's first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through...

A documentary concerning the routine activities at a large meat packing plant and slaughterhouse.

Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement.