Butchery & sausage-making for dummies

Introduction 1    Part I: Time to Meet Your Meat! 7    Chapter 1: The Butchery Room 9    Chapter 2: Meat Is Meat, Right? Wrong! 21    Chapter 3: Cuts and Terminology: The Basics of Butchery 33    Chapter 4: Basic Knife Skills, Tools, and Techniques 45    Part II: Poultry, Rabbit, and Lamb Butchery 61    Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63    Chapter 6: What   s Up, Doc? Rascally Rabbits! 85    Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99    Part III: Pork Butchery 121    Chapter 8: Porky Pig: Understanding the Beast 123    Chapter 9: Pork: Cutting It Up 133    Chapter 10: Moving into Pork Subprimals 151    Part IV: Beef Butchery 173    Chapter 11: What   s Your Beef? Understanding the Cuts 175    Chapter 12: Beef: The Forequarter 185    Chapter 13: Beef: The Hindquarter 221    Part V: Sausage-Making and Using the Whole Animal 245    Chapter 14: Setting Yourself Up for Sausage 247    Chapter 15: Sausage-Making Techniques 257    Chapter 16: Scrumptious Sausage Recipes 273    Chapter 17: Processing Techniques: The Good Kind 299    Part VI: The Part of Tens 313    Chapter 18: Top Ten Mistakes to Avoid When Butchering 315    Chapter 19: Top Ten Grilling Cuts 321    Chapter 20: Ten Sssshhhhausage-Making Secrets 327    Index 333