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12 results for "meat judging"
Meat Evaluation Handbook By Gary Smith, Davey Griffin, Kenneth Johnson
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For years, The Meat Evaluation Handbook has served as the primary text for training thousands of meat science professionals in the area of fresh meat evaluation. The current expanded edition is the... More > industry standard guide for fresh meat grading and selection.< Less
DISCERNMENT: Separating the Holy From the Profane (eBook) By Sandy Warner
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Little has been taught on the subject of discernment and yet God’s people have been growing up in this gift; whereas some have this sensitive gift and do not even realize it. Others know they... More > have been honed into great discernment and yet fall into the trap of becoming critical, accusing and fault finding, not knowing what to do with what they discern. This is particularly true of those who are called to be watchman on the walls. Not all that glitters is real gold. Scripture tells us to discern spiritual food, prophecy, spirits and fruits. Learn how to discern these, and what to do with what you discern. As Christians are being launched into the supernatural, this book is an important key for the body of Christ today. This book teaches how to discern what is heard and seen in the natural and spiritual world.< Less
DISCERNMENT: Separating the Holy From the Profane By Sandy Warner
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Little has been taught on the subject of discernment and yet God’s people have been growing up in this gift; whereas some have this sensitive gift and do not even realize it. Others know they... More > have been honed into great discernment and yet fall into the trap of becoming critical, accusing and fault finding, not knowing what to do with what they discern. This is particularly true of those who are called to be watchman on the walls. Not all that glitters is real gold. Scripture tells us to discern spiritual food, prophecy, spirits and fruits. Learn how to discern these, and what to do with what you discern. As Christians are being launched into the supernatural, this book is an important key for the body of Christ today. This book teaches how to discern what is heard and seen in the natural and spiritual world.< Less
From Backyard to Big Time By Michael Gerardy
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This book is meant to help the backyard grillers to learn about competitive bbq and how to make it happen. It was written by an award winning professional competitor as well as a KCBS certified... More > judge.< Less
Anti-kosher case ( Bayliss-Rubashkin case in USA) By Elena Tolchinskaya
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This version of the poetry collection called "NON-KOSHER LIBELl" (Case Baileys Rubashkin in the U.S.) is an abbreviated version of the book "DIFFERENT TIMES”. Highlight this... More > piece in a separate publication prompted the events in American state Iowa, relating to judicial lawlessness being perpetrated against the orthodox Jew, a producer of kosher meat Sholom Rubashkin. These events are very in tune with the famous case Bayliss, accused by anti-Semitic Black Hundreds, in the ritual murder of Christian boy.< Less
Anti-kosher case ( Bayliss-Rubashkin case in USA) By Elena Tolchinskaya
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This version of the poetry collection called "NON-KOSHER LIBELl" (Case Baileys Rubashkin in the U.S.) is an abbreviated version of the book "DIFFERENT TIMES”. Highlight this... More > piece in a separate publication prompted the events in American state Iowa, relating to judicial lawlessness being perpetrated against the orthodox Jew, a producer of kosher meat Sholom Rubashkin. These events are very in tune with the famous case Bayliss, accused by anti-Semitic Black Hundreds, in the ritual murder of Christian boy.< Less
The Complete Library of Cooking: Volume 3 By Andrew Rainier
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This volume, which is the third of The Complete Library of Cooking includes soups and the high-protein foods, meat, poultry, game, and fish. In the study of Soup, all the different kinds of soups are... More > classified and discussed, recipes for making them, as well as the stocks used in their preparation, receiving the necessary attention. In Meat, Parts 1 and 2, are described the various cuts of the different kinds of meat, beef, veal, lamb, mutton, pork and the part of the animal from which they are obtained, the way in which to judge a good piece of meat by its appearance, and what to do with it from the time it is purchased until all of it is used. All the methods applicable to the cooking of meats are emphasized in this section. In Poultry and Game, the selection and preparation of all kinds of poultry receive attention. In Fish and Shell Fish, the other high-protein food is treated in full as to its composition, food value, purchase, care and preparation.< Less
Разные времена / Different times By Elena Tolchinskaya
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The first part of the collection is dedicated to the terrible social phenomenon - Stalin's repressions and the highest most monstrous form of social repression and oppression of people -... More > concentration and exile camps quickly turned into an empire of slave labor and the destruction of the prisoners, called the GULAG - abbreviation from the Head Quarters of the Camps. Despite the fact that after the dictator's death many innocent repressed people have been exonerated and freed, the system will suppress any freedom of thought persisted in the post-Stalin era. The second part of the collection is dedicated to judicial lawlessness being perpetrated against the orthodox Jew, a producer of kosher meat- Sholom Rubashkin. This event is very in tune with the famous case Baylis which took place in Tzar Russia, accused by anti-Semitic Black Hundreds, that is nonsense for America -the bastion of Justice and Freedom.< Less
OLD COOKERY BOOKS and ANCIENT CUISINE By W. CAREW HAZLITT
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from the introductory:Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation—not... More > even in the prehensile faculty resident in his hand—as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild-duck. He entertains no sympathy with the cannibal, who judges the flavour of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon-meat. It naturally ensues, from the absence or scantiness of explicit or systematic information connected with the opening stages of such inquiries as the present, that the student is compelled to draw his own inferences from indirect or unwitting allusion.< Less
OLD COOKERY BOOKS and ANCIENT CUISINE By W. CAREW HAZLITT
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from the introductory:Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation—not... More > even in the prehensile faculty resident in his hand—as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild-duck. He entertains no sympathy with the cannibal, who judges the flavour of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon-meat. It naturally ensues, from the absence or scantiness of explicit or systematic information connected with the opening stages of such inquiries as the present, that the student is compelled to draw his own inferences from indirect or unwitting allusion.< Less