Book "Hunt - Process - Market"

From the hunting ground to the customer: Obtaining, processing, and marketing healthy game meat
In her book, hunter and master butcher Isabelle Bulling informs about game meat processing from A to Z – from hunting to the food hygiene-perfect acquisition to kitchen-ready portioning and professional marketing. The meat of deer, wild boar, field hare, and others is a high-quality, tasty, and fundamentally healthy food and is unmatched in terms of animal welfare. The discrepancy between recurring marketing problems and the high demand among non-hunters is all the more incomprehensible. This book provides foundational knowledge on hunting statistics as well as consumer statistics and basic knowledge about the food product meat. The focus of the hunting author is primarily on the food hygiene-compliant acquisition of game meat from hunting to kitchen-ready portioning as well as successful marketing strategies.
Numbers, data, facts
Numerous statistics, tables, and info boxes provide detailed knowledge on the topic of game meat.
Meat in focus
Tips and tricks for the correct handling, storage, and use of this precious food.
From the hunting ground to the customer
From market analysis to appealing labeling to marketing - this is how game meat sales work.
About the author
Master butcher Isabelle Bulling discovered her passion for the butchery craft through her love for game meat. For several years, the young hunter has been dealing with the meat of our wild animals. Nearly 30,000 people follow the author on various social media platforms, celebrating the content related to hunting and especially the handling of game meat.
Author: Isabelle Bulling (@Holla_die_Waldfee)
152 pages, 24.7 x 17.8 x 1.8 cm, hardcover
Kosmos
ISBN: 978-3-440-17923-9