With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.

Normal 0 MicrosoftInternetExplorer4 Dexter Cattle: A Breeder's Notebook is a collection of notes and photo illustrations on the history, selective breeding, management, and genetics of Dexter Cattle. The information has been gathered over twenty years of Dexter breeding.

Dexter cattle are cute cows known for their small size. These miniature cows must be carefully cared for, and readers learn how they can do this as they discover fun facts about Dexter cattle. Essential science topics, such as animal life cycles, are presented in an engaging way through clear main text and additional fact boxes. A helpful quiz is included to allow readers to test their retention of the facts they learned. Vibrant photographs of Dexter cattle show these adorable animals in amazing detail. Readers will even get an up-close look at a Dexter cattle show!

Stalwart and powerful, oxen are employed as working cattle all over the world. Stronger, steadier, less expensive, and easier to keep than draft horses, oxen can plow fields, haul stones, assist in logging, improve roads, and showcase traditional farming techniques. Oxen can help smallscale farmers keep costs down and productivity up without expensive machinery. Oxen is the definitive resource for selecting, training, feeding, and caring for the mighty ox. It shows you how to choose an ideal team, properly feed and house your oxen, train calves and mature cattle, fit a yoke and bows, address common challenges, and maintain a team's overall health. You'll also learn how to use oxen safely for a variety of farming and logging tasks and how to train a team for demonstrations and competitions.

Whether a farmer is raising one cow or a herd, Storey’s Guide to Raising Beef Cattle is the most reliable reference for ensuring a successful, healthy cattle operation. In this fully updated, full-color fourth edition, long-time cattle rancher and author Heather Smith Thomas explains every aspect of bovine behavior and provides expert guidance on breed selection, calving, feeding, housing, pasture, and health care. Along with in-depth information on raising grass-fed animals, there is also advice on creating a viable business plan and identifying niche markets for selling beef. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

An authoritative reference on the environmentally responsible humane way to raise healthful beef, this manual addresses every aspect of raising grass-fed cattle, from pasture management to marketing.

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.