All about meat

by Stanley Lobel and Leon Lobel

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0151043906
• ISBN13: 9780151043903
• Release Date: January 1975
• Publisher: Harcourt Brace Jovanovich
• Length: 436 Pages
• Weight: 2.40 lbs.

Customer Reviews

All About Meat by Lobel

This book tells the history of meat processing in America fromNational Inspection through evolving methods of raising swine,cooking meat, grading and meat identification labelling. The workdevelops the different varieties of fresh meat includingchuck, rib, loin, sirloin and round. The author explains thatfrozen meat is hard to aportion and quality may be elusive foreven the most discriminating eye to determine. The book explainsthe use of a meat thermometer , as well as, the proper cookingtemperature for sirloin which runs from 500 F to a lower 350F.The author describes strategies for making breakfast with meats,lunch, appetizers and Tripe. It is a worthy purchase forcooking buffs and general household cooking.