{"product_id":"guide-to-meat-identification-fabrication-and-utilization","title":"Guide to Meat Identification, Fabrication and Utilization","description":"\u003cp data-start=\"20\" data-end=\"46\" style=\"text-align: center;\"\u003e\u003cstrong data-start=\"20\" data-end=\"46\"\u003eMeat Fabrication Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"74\" data-end=\"565\"\u003eA practical, full-color reference on meat identification, fabrication, and utilization designed for culinary professionals, foodservice personnel, and food enthusiasts. The book provides detailed guidance on selecting, breaking down, storing, preparing, and cooking meat cuts from beef, pork, veal, lamb, game, and exotic animals. Combining butchery fundamentals with culinary applications, it serves as a comprehensive resource for understanding meat products from carcass to finished dish.\u003c\/p\u003e\n\u003cp data-section-id=\"pm8yra\" data-start=\"567\" data-end=\"587\" style=\"text-align: center;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"571\" data-end=\"587\"\u003eKey Features\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"588\" data-end=\"1031\"\u003e\n\u003cli data-section-id=\"1smwwah\" data-start=\"588\" data-end=\"648\"\u003eComprehensive guide to meat identification and fabrication\u003c\/li\u003e\n\u003cli data-section-id=\"ffdk3n\" data-start=\"649\" data-end=\"704\"\u003eCovers beef, pork, veal, lamb, game, and exotic meats\u003c\/li\u003e\n\u003cli data-section-id=\"1xg8pi2\" data-start=\"705\" data-end=\"756\"\u003eStep-by-step meat cutting and butchery techniques\u003c\/li\u003e\n\u003cli data-section-id=\"yimrs4\" data-start=\"757\" data-end=\"808\"\u003eDetailed illustrations and full-color photographs\u003c\/li\u003e\n\u003cli data-section-id=\"1kyadhr\" data-start=\"809\" data-end=\"847\"\u003eStorage and handling recommendations\u003c\/li\u003e\n\u003cli data-section-id=\"mf9vgw\" data-start=\"848\" data-end=\"899\"\u003eCooking methods and utilization of different cuts\u003c\/li\u003e\n\u003cli data-section-id=\"qfse9\" data-start=\"900\" data-end=\"945\"\u003eIncludes preparation techniques and recipes\u003c\/li\u003e\n\u003cli data-section-id=\"1jhqwht\" data-start=\"946\" data-end=\"1031\"\u003eUseful for chefs, culinary students, foodservice professionals, and meat processors\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ClinicalPaw","offers":[{"title":"Default Title","offer_id":42587247345739,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/6398\/7787\/files\/51S06AyZzcL._SL1000.jpg?v=1780775074","url":"https:\/\/clinicalpaw.com\/products\/guide-to-meat-identification-fabrication-and-utilization","provider":"ClinicalPaw","version":"1.0","type":"link"}