|Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving.|
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.
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 and Game and Horse Sen
|Author||John J. Mettler, John J., Jr. Mettler|
|Number Of Pages||208 pages|
|Publisher||Storey Publishing, LLC|
|LC Classification Number||TS1960.M55 1986|
|Table Of Content|
|Table Of Content||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|
|"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."|
"With this book in hand, you should be able to take just about any animal from pen to freezer."