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Basic butchering of livestock & game / John J. Mettler, Jr.

By: Publication details: North Adams, Mass. : Storey Books, 2003.Edition: Rev. and updated edDescription: xiii, 192 p. : ill. ; 23 cmISBN:
  • 0882663917 (pbk.)
Other title:
  • Basic butchering of livestock and game
Subject(s): DDC classification:
  • 664/.9029 21
LOC classification:
  • TS1960 .M55 2003
Contents:
The law -- Tools, equipment, and methods -- Beef -- Hogs -- Veal -- Lamb -- Venison -- Poultry -- Rabbits and small game -- Less popular meats -- Meat inspection -- Processing and preserving -- Recipes -- Glossary -- Table of weights and measures.
Summary: 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, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks TS1960 .M55 2003 (Browse shelf(Opens below)) 1 Available 33039001163616

Includes index.

The law -- Tools, equipment, and methods -- Beef -- Hogs -- Veal -- Lamb -- Venison -- Poultry -- Rabbits and small game -- Less popular meats -- Meat inspection -- Processing and preserving -- Recipes -- Glossary -- Table of weights and measures.

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, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description.

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