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Basic Butchering of Livestock & Game

Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

John J. Mettler

$29.99

Paperback

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English
Storey Books
10 January 1986
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:  
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:  
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.


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