×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

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

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

3.6 8
by John J. Mettler, Elayne Sears (Illustrator)
 

See All Formats & Editions

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

Overview

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. 

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."

Product Details

ISBN-13:
9780882663913
Publisher:
Storey Books
Publication date:
01/10/1986
Edition description:
1ST ED.
Pages:
208
Sales rank:
123,500
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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Basic Butchering of Livestock and Game 3.6 out of 5 based on 0 ratings. 8 reviews.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
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.
Guest More than 1 year ago
talks about everything you need to know on how to prepare game.
Guest More than 1 year ago
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!