The Meat Goat Handbook

Author: Yvonne Zweede-Tucker
Editor: Voyageur Press (MN)
ISBN: 0760340420
Size: 12,69 MB
Format: PDF, ePub
Read: 942
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DIVLongtime goat rancher Yvonne Zweede-Tucker draws on twenty years of hands-on experience to help you raise your own meat goats. Illustrated throughout with color photography, this instructive handbook includes advice about breeds, feeding, housing, safety, health, kidding, butchering, and selling product. Included is a glossary and a resources appendix. Essential reading for every meat goat owner!/div

The Whole Goat Handbook

Author: Janet Hurst
Editor: Voyageur Press (MN)
ISBN: 0760342369
Size: 17,94 MB
Format: PDF, ePub
Read: 530
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Goats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA. But using the producst from a goat requires special skills, handling, and recipes. Here’s The Whole Goat Handbook, chock full of recipes, crafting projects, advice, and more. Cooking with goat meat requires special, adapted recipes because the meat is so strong in flavor; there’s no devoted goat-meat cookbook on the market—until now! Here as well are recipes for making cheese with goat milk as well as goat-milk soap. And for those raising goats for fiber, here are hard-won recommendations on crafting, knitting, and weaving. This book will shows you how to do all this—and more.

Farming Meat Goats

Author: Barbara Vincent
Editor: CSIRO PUBLISHING
ISBN: 0643069569
Size: 10,59 MB
Format: PDF
Read: 413
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Goat meat is growing in popularity and is becoming an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. This book deals specifically with the production of goats for meat and addresses all aspects of the industry that the producer is likely to encounter. It covers selecting and preparing a property, choosing the breeding stock, breeding, health care and nutrition, drought feeding, condition scoring and marketing. One of the key benefits of Farming meat goats is that it will allow farmer to produce animals to specification for targeted markets in Australian and overseas including: butchers, supermarkets, restaurants, on-farm live sales, sales to abattoirs that specialize in Halal kills, and breeding stock either as replacements, or for improved herd genetics.

Meat Goat Production Handbook

Author: S. Hart
Editor:
ISBN: 9781880667040
Size: 13,63 MB
Format: PDF, ePub, Docs
Read: 126
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Extension Goat Handbook

Author: George Friedrich Wilhelm Haenlein
Editor:
ISBN:
Size: 20,18 MB
Format: PDF, ePub, Docs
Read: 567
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Handbook Of Fermented Meat And Poultry

Author: Fidel Toldrá
Editor: John Wiley & Sons
ISBN: 1118522672
Size: 10,82 MB
Format: PDF, Docs
Read: 814
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

The Goat Care Handbook 2d Ed

Author: Mary Turner Stille
Editor: McFarland
ISBN: 0786423153
Size: 15,42 MB
Format: PDF, ePub, Mobi
Read: 889
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"This book covers the biology, origin and behavior of goats; their many uses; the breed characteristics and physical conformation; buying and transporting tips; housing; feed; estrus cycles and breeding; newborn care, udders and milk; horn removal, castration, hooves and foot care; diseases and health care; culling the herd; and registering, showing and selling goats"--Provided by publisher.

Sheep And Goat Handbook

Author: L. S. Pope
Editor:
ISBN:
Size: 10,55 MB
Format: PDF, ePub
Read: 704
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Contains papers delivered at the International Stockmen's School, v. 1- .

Storey S Guide To Raising Meat Goats

Author: Maggie Sayer
Editor: Storey Books
ISBN:
Size: 14,54 MB
Format: PDF, Mobi
Read: 340
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Raising meat goats is an excellent proposition for today's livestock farmer. Niche or artisanal farmers looking for a profitable specialty should search no further than the simple goat. Compact, friendly, and efficient, meat goats do not require a lot of browsing land, and they can thrive on plants cows find inedible, such as nettles and thistles. Most important, demand for chevon (goat meat) far outweighs supply in North America. Imported chevon from Australia and New Zealand has more than doubled in the past decade and industry studies estimate that the market will continue to grow by 10 to 15 percent annually for the foreseeable future, making goat the fastest growing meat business in North America. Add to these numbers the fact that chevon is lower in calories and fat and higher in protein than other red meats, and the future looks bright indeed for goat producers. Now author Maggie Sayer adds Storey's Guide to Raising Meat Goats to the popular series that has guided countless farmers through the day-to-day tasks of animal care. Sayer thoroughly explains the basics of selecting a breed, buying the goats, and raising healthy animals. She explains how goats think and how to handle, house, and transport them properly. There is plenty of basic health-care information for preventing disease, addressing common ailments, and breeding safely. Finally, a wealth of information is offered on catering to ethnic populations and marketing the product. With this invaluable resource, experienced and novice farmers alike will find raising goats to be immensely satisfying and profitable.