Basic Butchering of Livestock & Game (Google eBook)

Front Cover
Storey Publishing, Aug 31, 1986 - Technology & Engineering - 208 pages
8 Reviews
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:
  • At what age to butcher an animal
  • How to kill, skin, slaughter, and butcher
  • How to dress out game in a field
  • Salting, smoking, and preserving
  • Tools, equipment, the setup
  • More than thirty recipes using all kinds of meat
  

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Review: Basic Butchering of Livestock & Game

User Review  - Jason Rempel - Goodreads

It is what the title suggests, a basic introduction to butchering. I found it a good outline but I wanted a more in depth guide with greater detail in the illustrations and pictures. All in all, it is a good introduction to the subject. Read full review

Good Basic knowledge

User Review  - AngieJn316 - Walmart

Good book for basic knowledge to butcher and cook what you do. Has lots of good recipes for what you butcher. Neat book, would recommend to have just because you never know when you'll have to do as our grandparents did on the farm. Read full review

Contents

1 Tools Equipment and Methods
1
2 Beef
9
3 Hogs
38
4 Veal
59
5 Lamb
73
6 Venison
91
7 Poultry
113
8 Rabbits and Small Game
121
9 Less Popular Meats
126
10 Meat Inspection
129
11 Processing and Preserving
132
12 Recipes
148
Glossary
178
Weights and Measures
181
Index
183
Copyright

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About the author (1986)

John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock & Game and Horse Sense. An avid sportsman, his appreciation of the noble turkey was the inspiration for his most recent book, Wild Turkeys. John has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association.

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