"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--

"New York Times bestselling author and star of Destination Americas BBQ Pitmasters Myron Mixon goes back to the basics of backyard pit barbecuing with BBQ Rules, offering readers essential old-school barbecue techniques and 50 classic recipes"--Amazon.com.

How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs,...

"The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman's practical advice on all the grilling basics, this book is an exploration of the grill's nearly endless possibilities....

"Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada-Mexican-style grilled meat-at home"--

Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation.

Goat meat production is the fastest growing segment of U.S. agriculture, and an estimated 70 percent of all meat consumed globally is from goats. "Storey s ""Guide to Raising Meat Goats" is the essential reference on raising, caring for, and marketing meat goats. This updated edition gives caprine producers the vital information they need to start a meat-goat business or expand their current operation.

"Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of more than 50 contemporary recipes for venison dishes and accompanying sides"--

"Find out how animals give us food, taking the beef we eat as an example. Discover how beef is produced, processed and packed in its journey from farm to fork"--Provided by publisher.