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商品	説明	価格
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison BASIC BUTCHERING OF LIVESTOCK [ John J. Mettler ] 楽天ブックス	BASIC BUTCHERING OF LIVESTOCK John J. Mettler STOREY PUB1986 Paperback Rev and Updated English ISBN：9780882663913 洋書 Computers & Science（コンピューター＆科学） Technology	2,851円
Summary of Lindsey Fitzharris's The Butchering Art【電子書籍】[ ? Everest Media ] 楽天Kobo電子書籍ストア	＜p＞Please note: This is a companion version & not the original book. Sample Book Insights: #1 Lister’s father, Joseph Jackson Lister, was a scientist who made many discoveries in optics. He was the couple’s fourth child and second son. Lister was born on April 5, 1827. He had many opportunities to explore miniature worlds with the microscope while he was growing up. #2 Lister was a surgeon, and he was very against the use of foreign substances in medicine. He believed that the healing power of nature was the most important factor in healing, and that Providence was the most important role in the healing process. #3 Lister was a preoccupied boy that summer of 1841, and he declared, I got almost all the meat off; and I think all the brains out … [before] putting it into the macerating tub. He did this to soften the remaining tissue on the skull. #4 Lister, who was from a small village near London, found himself very far from the life he had known when he began his studies at University College London at the age of seventeen. The city was covered in a layer of soot. Everything was covered in a layer of soot.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	500円
The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish【電子書籍】[ Philip Hasheider ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.＜/strong＞＜/p＞＜p＞Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike.＜/p＞＜p＞＜em＞The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish＜/em＞ gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes.＜/p＞＜p＞Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.＜/p＞＜p＞With its holistic approach to every aspect of wild game preparation, ＜em＞The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish＜/em＞ is a book no hunter will want to be without.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,376円
Butchering Chickens A Guide to Humane, Small-Scale Processing【電子書籍】[ Adam Danforth ] 楽天Kobo電子書籍ストア	＜p＞The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.＜/p＞＜p＞This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,621円
The Butchering Art: Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine BUTCHERING ART [ Lindsey Fitzharris ] 楽天ブックス	BUTCHERING ART Lindsey Fitzharris SCIENTIFIC AMER2018 Paperback English ISBN：9780374537968 洋書 Fiction & Literature（小説＆文芸） Biography & Autobiography	3,009円
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising ART OF BEEF CUTTING [ Kari Underly ] 楽天ブックス	ART OF BEEF CUTTING Kari Underly WILEY2011 Spiral English ISBN：9781118029572 洋書 Family life & Comics（生活＆コミック） Cooking	7,920円
Basic Butchering of Livestock & Game Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison【電子書籍】[ John J. Mettler ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞This accessible guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of meat.＜/strong＞＜/p＞＜p＞John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,621円
Butchering Livestock at Home Storey's Country Wisdom Bulletin A-65【電子書籍】[ Phyllis Hobson ] 楽天Kobo電子書籍ストア	＜p＞This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef, and hogs and includes information on how to process and use organ meats, pelts and hides, feathers, bones and horns, and fat.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	574円
ヴィクトリア朝医療の歴史外科医ジョゼフ・リスターと歴史を変えた治療法 / 原タイトル:THE BUTCHERING ART[本/雑誌] / リンジー・フィッツハリス/著田中恵理香/訳ネオウィング楽天市場店	ご注文前に必ずご確認ください＜商品説明＞医療者はたたかいつづけてきた—死体売買の横行した時代「肉を切る技術」とされ致死率も高かった外科手術は麻酔と消毒法の「発明」によって科学となり、現代に受け継がれていく。PEN/E.O.ウィルソン文学科学賞受賞。ガーディアン紙「ベスト・ヒストリー・ブック」選出のベストセラー登場!＜収録内容＞苦痛の時代顕微鏡死の館内臓の縫合科学の祭壇外科界のナポレオンカエルの脚清浄と冷水全滅嵐グラスガーデン女王の膿瘍l暗幕が上がる＜商品詳細＞商品番号：NEOBK-2579124Rinji Fu Ittsuharisu / Cho Tanaka Erika / Yaku / Vikutoria Asa Iryo No Rekishi Gekai Jozefu Ri Star to Rekishi Wo Kaeta Chiryo Ho / Original Title: the BUTCHERING ARTメディア：本/雑誌重量：340g発売日：2021/01JAN：9784562058938ヴィクトリア朝医療の歴史外科医ジョゼフ・リスターと歴史を変えた治療法 / 原タイトル:THE BUTCHERING ART[本/雑誌] / リンジー・フィッツハリス/著田中恵理香/訳2021/01発売	2,640円
Livestock The Complete Guide To Basic Butchering of Livestock, Livestock On The Farm, Livestock Guardians, Livestock Auctions, Livestock Supplies, and Used Livestock Trailers【電子書籍】[ Dwayne Molinar ] 楽天Kobo電子書籍ストア	＜p＞If you're looking for the best book on livestock, livestock on the farm, livestock guardians, livestock auctions, livestock supplies, and used livestock trailers then you'll must read this guide.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	673円
Home Butchering Handbook Enjoy Finer, Fresher, Healthier Cuts of Meat from Your Own Kitchen【電子書籍】[ Angela England ] 楽天Kobo電子書籍ストア	＜p＞Gone are the days when butchering was only trusted to someone at the local supermarket. Today, butchering has come full circle and is once again appreciated for the great craft that it is. Small butcher shops are popping up everywhere, and people have realized that by handling butchering at home, they can not only save money, but have greater control over the quality of the meat they consume, how they cut, utilize, and preserve it, and from where it is sourced. ＜em＞The Home Butchering Handbook＜/em＞ is a hands-on, how-to guide for anyone who understands the benefits of and appreciates this craft, and wishes to fine-tune their knife skills and develop the knowledge necessary to handle all of the most common cuts. Readers will learn from a professional craft butcher how to prepare their kitchen for butchering, what tools they need, how to prepare and store all of the most common cuts, and most importantly what ＜em＞not＜/em＞ to do when attempting to butcher at home.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,599円
Butchering Poultry, Rabbit, Lamb, Goat, and Pork The Comprehensive Photographic Guide to Humane Slaughtering and Butchering【電子書籍】[ Adam Danforth ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.＜/strong＞＜/p＞＜p＞Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging.＜/p＞＜p＞Winner of the IACP and James Beard Awards.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	2,026円
Butchering, Processing and Preservation of Meat【電子書籍】[ Frank G. Ashbrook ] 楽天Kobo電子書籍ストア	＜p＞This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and smallgame animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	15,800円
Butchering The Bible Part Three: Off to C the Wizard【電子書籍】[ Rafael Paulino ] 楽天Kobo電子書籍ストア	＜p＞In the final installment of the "Butchering The Bible" series, we will witness -- i.e. read about -- how Jesus saved Christmas by being born in the spring, how his Apostles saved the world from ending by prophesiziing that end ad nauseam, and how the addict once known as John of Patmos saved the Narrative from dying of boredom with his, well... Revelation. Last Updated: January 15, 2018＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	332円
【中古】【輸入品・未使用】The Butchering Art: Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine (English Edition) アトリエ絵利奈	【中古】【輸入品・未使用】The Butchering Art: Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine (English Edition)【メーカー名】Rubies Costumes【メーカー型番】641058【ブランド名】Rubies Costumes【商品説明】The Butchering Art: Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine (English Edition)当店では初期不良に限り、商品到着から7日間は返品を受付けております。映像作品には日本語吹き替え、日本語字幕が無い場合があり、プレーヤーによっては再生できませんので予めご了承ください。こちらは当店海外ショップで一般の方から買取した未使用・品です。通関検査の為、開封されることがございますので予めご了承くださいませ。買取した為、中古扱いとしております。他モールとの併売品の為、完売の際はご連絡致しますのでご了承ください。ご注文からお届けまで1、ご注文⇒ご注文は24時間受け付けております。2、注文確認⇒ご注文後、当店から注文確認メールを送信します。3、当店海外倉庫から当店日本倉庫を経由しお届けしますので10〜30営業日程度でのお届けとなります。4、入金確認⇒前払い決済をご選択の場合、ご入金確認後、配送手配を致します。5、日本国内倉庫到着後、検品し異常がなければ出荷⇒配送準備が整い次第、出荷致します。配送業者、追跡番号等の詳細をメール送信致します。6、日本国内倉庫到着⇒出荷後、1〜3日後に商品が到着します。　※離島、北海道、九州、沖縄は遅れる場合がございます。予めご了承下さい。お電話でのお問合せは少人数で運営の為受け付けておりませんので、メールにてお問合せお願い致します。営業時間　月〜金　10:00〜17:00初期不良以外でのお客様都合によるご注文後のキャンセル・返品はお受けしておりませんのでご了承下さい。	11,980円
The Complete Book of Butchering, Smoking, Curing, and Sausage Making How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition【電子書籍】[ Philip Hasheider ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞Trust ＜em＞The Complete Book of Butchering, Smoking, Curing, and Sausage Making＜/em＞ to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.＜/strong＞＜/p＞＜p＞Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.＜/p＞＜p＞Detailed ＜strong＞step-by-step instructions and illustrations＜/strong＞ guide you through the entire process: you’ll see how to properly secure the animal, and get right into ＜strong＞safely and humanely＜/strong＞ transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like ＜strong＞sausages＜/strong＞ and ＜strong＞jerky＜/strong＞.＜/p＞＜p＞With ＜em＞The Complete Book of Butchering, Smoking, Curing, and Sausage Making＜/em＞, you will quickly learn:＜/p＞＜ul＞＜li＞How to make the best primal and retail cuts from an animal＜/li＞＜li＞How to field dress wild game＜/li＞＜li＞Why cleanliness and sanitation are of prime importance for home processing＜/li＞＜li＞What tools, equipment, and supplies are needed for home butchering＜/li＞＜li＞How to safely handle live animals before slaughter＜/li＞＜li＞Important safely practices to avoid injuries＜/li＞＜li＞About the changes meat goes through during processing＜/li＞＜li＞Why temperature and time are important factors in meat processing＜/li＞＜li＞How to properly dispose of unwanted parts＜/li＞＜li＞The details of animal anatomy＜/li＞＜/ul＞＜p＞The best meals are the ones you ＜strong＞make yourself＜/strong＞, why not extend this sentiment all the way to the meat itself?＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,376円
洋書 Paperback, Butchering Art Glomarket	* We ship internationally, so do not use a package forwarding service. We cannot ship to a package forwarding company address because of the Japanese customs regulation. If it is shipped and customs office does not let the package go, we do not make a refund. 【注意事項】 * 特に注意してください。 * ・個人ではない法人・団体名義での購入はできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。・お名前にカタカナが入っている場合法人である可能性が高いため当店システムから自動保留します。カタカナで記載が必要な場合はカタカナ変わりローマ字で記載してください。・お名前またはご住所が法人・団体名義（XX株式会社等）、商店名などを含めている場合、または電話番号が個人のものではない場合、税関から法人名義でみなされますのでご注意ください。・転送サービス会社への発送もできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。 * ・注文後品切れや価格変動でキャンセルされる場合がございますので予めご了承願います。・当店でご購入された商品は、原則として、「個人輸入」としての取り扱いになり、すべてニュージャージからお客様のもとへ直送されます。・ご注文後、30営業日以内(通常2~3週間)に配送手続きをいたします。配送作業完了後、2週間程度でのお届けとなります。・まれに商品入荷状況や国際情勢、運送、通関事情により、お届けが2ヶ月までかかる場合がありますのでお急ぎの場合は注文をお控えください。・個人輸入される商品は、すべてご注文者自身の「個人使用・個人消費」が前提となりますので、ご注文された商品を第三者へ譲渡・転売することは法律で禁止されております。・関税・消費税が課税される場合があります。詳細はこちらをご確認下さい。PC販売説明文	3,192円
Butchering Small Game and Birds Rabbits, Hares, Poultry and Wild Birds【電子書籍】[ John Bezzant ] 楽天Kobo電子書籍ストア	＜p＞Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,760円
The Butchering Art Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine【電子書籍】[ Lindsey Fitzharris ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞Winner, 2018 PEN/E.O. Wilson Prize for Literary Science Writing＜/strong＞＜br /＞＜strong＞Short-listed for the 2018 Wellcome Book Prize＜br /＞ A Top 10 Science Book of Fall 2017, ＜em＞Publishers Weekly＜/em＞＜/strong＞＜br /＞＜strong＞A Best History Book of 2017,＜/strong＞＜em＞＜strong＞The Guardian＜/strong＞＜/em＞＜/p＞＜p＞＜strong＞"Warning: She spares no detail!" ーErik Larson, bestselling author of ＜em＞Dead Wake＜/em＞＜/strong＞＜/p＞＜p＞In ＜em＞The Butchering Art＜/em＞, the historian Lindsey Fitzharris reveals the shocking world of nineteenth-century surgery and shows how it was transformed by advances made in germ theory and antiseptics between 1860 and 1875. She conjures up early operating theatersーno place for the squeamishーand surgeons, who, working before anesthesia, were lauded for their speed and brute strength. These pioneers knew that the aftermath of surgery was often more dangerous than patients’ afflictions, and they were baffled by the persistent infections that kept mortality rates stubbornly high. At a time when surgery couldn’t have been more hazardous, an unlikely figure stepped forward: a young, melancholy Quaker surgeon named Joseph Lister, who would solve the riddle and change the course of history.＜/p＞＜p＞Fitzharris dramatically reconstructs Lister’s career path to his audacious claim that germs were the source of all infection and could be countered by a sterilizing agent applied to wounds. She introduces us to Lister’s contemporariesーsome of them brilliant, some outright criminalーand leads us through the grimy schools and squalid hospitals where they learned their art, the dead houses where they studied, and the cemeteries they ransacked for cadavers.＜/p＞＜p＞Eerie and illuminating, ＜em＞The Butchering Art＜/em＞ celebrates the triumph of a visionary surgeon whose quest to unite science and medicine delivered us into the modern world.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	1,797円
Hunting: The Complete Hunting, Butchering, Cooking and Wilderness Survival Guide for Beginners Essential Outdoors, #1【電子書籍】[ Liam S. Williams ] 楽天Kobo電子書籍ストア	＜p＞Have you ever wondered what a successful hunting session feels like?＜/p＞＜p＞Nowadays, there are very few activities that can successfully take us back to feeling 'primal' again.Practicing hunting can be an immensely satisfying hobby when done safely and responsibly.＜/p＞＜p＞Here's some of what you can expect to learn inside the pages of this book:＜/p＞＜ul＞＜li＞Discover exactly which should be the first steps to take if you're a complete beginner.＜/li＞＜li＞How to select the best equipment for your hunting goals and avoid buying costly and unnecessary gear.＜/li＞＜li＞Learn about different hunting styles and how to apply them depending on the situation and your objectives.＜/li＞＜li＞Important survival techniques to ensure your safety whenever you're out in the wilderness.＜/li＞＜li＞Quick and effective methods on how to preserve, butcher and cook game.＜/li＞＜/ul＞＜p＞Other than following the advice inside this guide, no previous skill or specific knowledge is required to get started.＜/p＞＜p＞Hunting can be a tricky sport for beginners without the right guidance since there are many things that need to be responsibly covered before stepping in the wilderness for the first time. This guide attempts to take out all the guesswork and make this activity fun and relaxing all the way through.＜/p＞＜p＞There is no better time to start this primal, yet fulfilling activity. Start by clicking on the BUY button on this page now!＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	350円
Butchering The Bible Part Two: The Valley of the Shadow of Myth【電子書籍】[ Rafael Paulino ] 楽天Kobo電子書籍ストア	＜p＞In this book, we complete our ill-fated trip through the rest of the Old Testament and its endless supply of prophecies. From Ezra to Ezekiel, from Job to Jonah, and from soup to nuts, we will witness what happens when a prophetic record is broken waaay too many times. WARNING: Not recommended for reading by religious Christians. Last Updated: January 15, 2018＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	332円
【古本】 Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison (Rev and Updated) - John J Mettler (Storey Publishing, LLC) 【紙書籍】 9780882663913 Roundabout Books	タイトル: Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison (Rev and Updated)著者: John J Mettler出版社: Storey Publishing, LLC出版日: 1986年01月10日古本非常に良い。端が少し摩耗しているが、汚れのないきれいな本。製本状態は良好。ダストジャケットが付属している場合は、それも含まれます。リサイクル可能なアメリカ製の封筒で発送します。すべての注文に 100% 返金保証付き。This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.	3,583円
Butchering Beef The Comprehensive Photographic Guide to Humane Slaughtering and Butchering【電子書籍】[ Adam Danforth ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞Learn how to humanely slaughter cattle and butcher your own beef with ths straightforward guide.＜/strong＞＜/p＞＜p＞In ＜em＞Butchering Beef＜/em＞, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, and perfecting expert cuts.＜/p＞＜p＞With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	2,026円
Butchering The Bible Part One: Hollow Be Thy Name【電子書籍】[ Rafael Paulino ] 楽天Kobo電子書籍ストア	＜p＞In a world where the greater part of the people believe in ancient tribal fairy tales, one man will take the sharp, pointy edge of his wit, and cut the “Holy” Bible’s antiquated English down to size.＜/p＞＜p＞(Insert clips of kick-ass action sequences)＜/p＞＜p＞From the atheist who brought you some more books in the future ? which you do not yet remember, because you’re still living in the past ? comes the first in a series of books based on the greatest collection of fables ever told, as recounted by a man who thinks that they are full of crap.＜/p＞＜p＞(Insert more action clips, plus some people making out)＜/p＞＜p＞This spring… empires will rise… God-Bombs will fall… prophets will get to know their family members much better than we ever wanted them to… and the Boots of Logic will run roughshod all over your fond childhood memories of all the biblical tales that you’ve probably never even read.＜/p＞＜p＞So sit back... grab a cold one... and prepare to see your favorite religion get kicked in the Baals.＜/p＞＜p＞Last Updated: January 15, 2018＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	332円
【中古】Butchering the Beatles： A Headbashing Tribute ザ・ビートルズ VALUE BOOKS	◆◆◆おおむね良好な状態です。中古商品のため使用感等ある場合がございますが、品質には十分注意して発送いたします。【毎日発送】商品状態アーティストアーティスト:Beatles 販売元 Restless Records 発売日 2006-10-24 JAN 0018777380126	996円
【輸入盤CD】【新品】Paroxysmal Butchering / Supreme Revulsion【K2022/4/1発売】あめりかん・ぱい	2022/4/1 発売輸入盤レーベル： GORE HOUSE PROD収録曲：	2,290円
Making the Most of Your Deer Field Dressing, Butchering, Venison Preparation, Tanning, Antlercraft, Taxidermy, Soapmaking, & More【電子書籍】[ Dennis Walrod ] 楽天Kobo電子書籍ストア	＜p＞All-purpose guide to utilizing your deer after the kill. Detailed instructions on field dressing and butchering. Varied recipes for venison plus tips on do-it-yourself taxidermy.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	2,430円
洋書 Paperback, The Basics of Raising Backyard Rabbits: Beginner's Guide to Raising, Feeding, Breeding and Butchering Rabbits (Homestead Basics) Glomarket	* We ship internationally, so do not use a package forwarding service. We cannot ship to a package forwarding company address because of the Japanese customs regulation. If it is shipped and customs office does not let the package go, we do not make a refund. 【注意事項】 * 特に注意してください。 * ・個人ではない法人・団体名義での購入はできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。・お名前にカタカナが入っている場合法人である可能性が高いため当店システムから自動保留します。カタカナで記載が必要な場合はカタカナ変わりローマ字で記載してください。・お名前またはご住所が法人・団体名義（XX株式会社等）、商店名などを含めている場合、または電話番号が個人のものではない場合、税関から法人名義でみなされますのでご注意ください。・転送サービス会社への発送もできません。この場合税関で滅却されてもお客様負担になりますので御了承願います。 * ・注文後品切れや価格変動でキャンセルされる場合がございますので予めご了承願います。・当店でご購入された商品は、原則として、「個人輸入」としての取り扱いになり、すべてニュージャージからお客様のもとへ直送されます。・ご注文後、30営業日以内(通常2~3週間)に配送手続きをいたします。配送作業完了後、2週間程度でのお届けとなります。・まれに商品入荷状況や国際情勢、運送、通関事情により、お届けが2ヶ月までかかる場合がありますのでお急ぎの場合は注文をお控えください。・個人輸入される商品は、すべてご注文者自身の「個人使用・個人消費」が前提となりますので、ご注文された商品を第三者へ譲渡・転売することは法律で禁止されております。・関税・消費税が課税される場合があります。詳細はこちらをご確認下さい。PC販売説明文	2,206円
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making【電子書籍】[ Philip Hasheider ] 楽天Kobo電子書籍ストア	＜p＞＜strong＞Trust ＜em＞The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making＜/em＞ to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat.＜/strong＞＜/p＞＜p＞Absolutely everything you need to know about ＜strong＞how to dress and preserve meat＜/strong＞ is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in ＜strong＞step-by-step instructions and illustrations＜/strong＞,which guide you through the entire process: how to properly secure the animal and then ＜strong＞safely and humanely＜/strong＞ transforming the meat into future meals for your family. Along the way, you’ll ＜strong＞learn about different cuts＜/strong＞ of meat and learn ＜strong＞how to process them into different products＜/strong＞, like sausagesand jerky.＜/p＞＜p＞With ＜em＞The Complete Book of Butchering, Smoking, Curing, and Sausage Making＜/em＞, you will quickly learn:＜/p＞＜ul＞＜li＞How to make the best primal and retail cuts from an animal＜/li＞＜li＞How to field dress the most popular wild game＜/li＞＜li＞Why cleanliness and sanitation are of prime importance for home processing＜/li＞＜li＞What tools, equipment, and supplies are needed for home butchering＜/li＞＜li＞How to safely handle live animals before slaughter＜/li＞＜li＞Important safety practices to avoid injuries＜/li＞＜li＞About the changes meat goes through during processing＜/li＞＜li＞Why temperature and time are important factors in meat processing＜/li＞＜li＞How to properly dispose of unwanted parts＜/li＞＜li＞The details of animal anatomy＜/li＞＜/ul＞＜p＞The best meals are the ones you ＜strong＞make yourself＜/strong＞, why not extend this sentiment all the way to the meat itself?＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	3,781円
Butchering and Curing Meats in China【電子書籍】[ Carl Oscar Levine ] 楽天Kobo電子書籍ストア	＜p＞The Chinese, like most people, are lovers of pork, beef, mutton, and poultry, and consume these meats, both fresh and cured, in large quantities each year. Fresh meat is practically all consumed within a few miles of the locality in which it is butchered. However large quantities of cured meats, especially cured pork and duck, are shipped long distances from the localities where they are cured. Cured hams and bacon are shipped from Kuling north to Peking, and south to Canton. Yunnan exports to Canton and other parts of China, to the Philippine Islands and other countries to the south, a considerable quantity of home cured ham, which is quite popular with the Chinese in those regions. On the other hand, a good deal of cured ham and bacon is imported, chiefly from Australia and England, to the various ports of China and finds its way inland. For a number of years Canton Christian College has been studying the butchering and curing problems as they exist in southern China, particularly in the region of Canton. Meats of various kinds have been butchered and cured by the College. Both the foreign and Chinese methods of handling the meat have been practiced and studied. In this work special attention has been given to the butchering and curing of pork. The climate of Canton is one not especially well adapted to curing meat. This is due to the fact that the temperature never falls below 32 degrees Fahrenheit, even in the coldest winter season. Further, this low a temperature is not maintained more than a few days of the winter season, and only at night. Before noon it usually rises to 50 or 60, following even the coldest nights. In spite of the fact that the temperature never gets very low, the work at the College has demonstrated that it is possible to produce good cured meat, if done properly, even without the use of ice. However there is some risk of the meat spoiling without ice, and it is recommended, especially in curing large pieces of meat, such as hams and shoulders, that ice be used to facilitate the cooling of the meat before the cure is applied.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちらをクリックして下さい。 ※このページからは注文できません。	640円