Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
| AUTHOR | Mettler, John J. |
| PUBLISHER | Storey Publishing (01/10/1986) |
| PRODUCT TYPE | Paperback (Paperback) |
Description
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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Product Format
Product Details
ISBN-13:
9780882663913
ISBN-10:
0882663917
Binding:
Paperback or Softback (Trade Paperback (Us))
Content Language:
English
More Product Details
Page Count:
208
Carton Quantity:
44
Product Dimensions:
6.04 x 0.55 x 8.96 inches
Weight:
0.75 pound(s)
Feature Codes:
Index,
Price on Product,
Glossary,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Agriculture - General
Technology & Engineering | Food Science - General
Technology & Engineering | General
Dewey Decimal:
664.9
Library of Congress Control Number:
2003045843
Descriptions, Reviews, Etc.
jacket back
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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publisher marketing
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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Author:
Mettler, John J.
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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List Price $17.99
Your Price
$12.95