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Basic Butchering of Livestock and Game: Beef, Veal, Hogs, Lamb, Poultry, Rabbit, Venison

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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 ...
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Overview

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

An Outdoor Life Book Club Selection

"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat." (Mother Earth News)

Author Biography: 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. John lives in Copake Falls, New York, with his wife, Elinor.

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Editorial Reviews

Countryside magazine
"With this book in hand, you should be able to take just about any animal from pen to freezer."
Mother Earth News
"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."
From the Publisher
"With this book in hand, you should be able to take just about any animal from pen to freezer."

"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."

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Product Details

  • ISBN-13: 9780882663920
  • Publisher: Storey Books
  • Publication date: 10/28/1986
  • Pages: 208

Meet the Author

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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Table of Contents

Acknowledgments
PREFACE
INTRODUCTION
The Law

1 TOOLS, EQUIPMENT, AND METHODS
2 BEEF
3 HOGS
4 VEAL
5 LAMB
6 VENISON
7 POULTRY
8 RABBITS AND SMALL GAME
9 LESS POPULAR MEATS
10 MEAT INSPECTION
11 PROCESSING AND PRESERVING
12 RECIPES

GLOSSARY
Table of Weights and Measures
INDEX
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