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

( 8 )

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

— ...

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Basic Butchering of Livestock & Game

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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

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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."
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Product Details

  • ISBN-13: 9780882663913
  • Publisher: Storey Books
  • Publication date: 1/10/1986
  • Edition description: 1ST ED.
  • Pages: 208
  • Sales rank: 150,756
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.56 (d)

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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Customer Reviews

Average Rating 3.5
( 8 )
Rating Distribution

5 Star

(3)

4 Star

(3)

3 Star

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1 Star

(2)

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Sort by: Showing all of 8 Customer Reviews
  • Anonymous

    Posted October 15, 2007

    A good book for the average hunter to use

    This book does a good job with any questions one may have on basic butchering. We harvest many deer in a season and this book was a help. This with books on cooking venison should keep you in check.

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  • Anonymous

    Posted December 29, 2003

    pretty cool book

    talks about everything you need to know on how to prepare game.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 28, 2000

    Finally-A Book with Answers

    Well documented with actual photographs. Step by step instructions. This is the book I have been looking for for years. Worth much more than I paid. Thanks to John Mettler for giving us hunters a book we can actually use!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 13, 2011

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    Posted October 26, 2009

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    Posted March 23, 2009

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  • Anonymous

    Posted December 24, 2009

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  • Anonymous

    Posted October 29, 2008

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