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.
By:
John J. Mettler Imprint: Storey Books Country of Publication: United States Dimensions:
Height: 226mm,
Width: 152mm,
Spine: 14mm
Weight: 340g ISBN:9780882663913 ISBN 10: 0882663917 Pages: 208 Publication Date:10 January 1986 Audience:
Professional and scholarly
,
General/trade
,
Undergraduate
Format:Paperback Publisher's Status: Active
Reviews for Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Provides clear, concise, and step-by-step information for people who want to slaughter their own meat.