Basic Butchering of Livestock & Game

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Storey Publishing, Aug 31, 1986 - Technology & Engineering - 208 pages
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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. 
 

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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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