Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
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.
What people are saying - Write a review
LibraryThing ReviewUser Review - septuagesima - LibraryThing
Mettler's guide is well organized, well written, and very helpfully illustrated. He begins with a chapter on "Tools, Equipment, and Methods" which lists and pictures various knives, saws, lifting ... Read full review
LibraryThing ReviewUser Review - hellhound - LibraryThing
This could easily be the only reference you need on home butchery. Easy to read and full of illustrations. This is one of my favorite books on this subject. Read full review