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Basic Butchering of Livestock and Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler (1986, Trade Paperback)
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Basic Butchering of Livestock and Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler (1986, Trade Paperback)
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About this product
Product Identifiers
PublisherStorey Publishing
ISBN-100882663917
ISBN-139780882663913
eBay Product ID (ePID)427705
Product Key Features
Book TitleBasic Butchering of Livestock and Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Number of Pages208 Pages
LanguageEnglish
Publication Year1986
TopicAgriculture / Animal Husbandry, Food Science, Animals / Wildlife, Agriculture / General, Specific Ingredients / Meat
IllustratorYes
GenreNature, Cooking, Technology & Engineering
AuthorJohn J. Mettler
FormatTrade Paperback
Dimensions
Item Height0.6 in
Item Weight12 Oz
Item Length8.9 in
Item Width6 in
Additional Product Features
Intended AudienceTrade
LCCN2003-045843
Dewey Edition21
ReviewsProvides clear, concise, and step-by-step information for people who want to slaughter their own meat.
Dewey Decimal664/.9029
Table Of ContentAcknowledgments 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
SynopsisThis accessible guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of meat. 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 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., Detailed instructions and easy-to-follow illustrations demystify slaughtering and butchering from start to finish. This classic covers beef, veal, venison, pork, lamb, and poultry and includes 30 recipes.
LC Classification NumberTS1960.M55 1986
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Ratings and Reviews
Most relevant reviews
- May 09, 2022
Thumbs Up !
Well written, easy to follow directions, very knowledgeable and willing to pass it on, this is my kind of book.Verified purchase: YesCondition: Pre-owned
- Oct 09, 2024
Perfect book. Looks brand new!! A++...
Perfect book. Looks brand new!! A++Verified purchase: YesCondition: Pre-owned
- Dec 04, 2018
GOOD
Very good information about butcheringVerified purchase: YesCondition: Pre-owned
- May 21, 2023
Just what I was looking for!
Just what I was looking for!Verified purchase: YesCondition: Pre-owned
- May 27, 2024
Exactly as expected
Exactly as expectedVerified purchase: YesCondition: Pre-owned
- Oct 28, 2016
Butcher book
Perfect book for everything you want to learn.Verified purchase: YesCondition: New
