Basic Butchering of Livestock & Game Book

Filled with information on all aspects of the nearly-lost skill of butchering. Easy enough for amateurs to use, but detailed enough for experienced livestock procedures. Whether you hunt or work on a small farm and hope to become more self-sufficient, this book can help you enjoy the better flavor of humanely and properly slaughtered and butchered meat. Detailed instructions and easy-to-follow illustrations demystify the slaughtering and butchering process.
Basic Butchering of Livestock & Game
by John J. Mettler Jr., DVM

Filled with information on all aspects of the nearly-lost skill of butchering. Easy enough for amateurs to use, but detailed enough for experienced livestock procedures. Whether you hunt or work on a small farm and hope to become more self-sufficient, this book can help you enjoy the better flavor of humanely and proper slaughtered and butchered meat. Detailed instructions and easy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic and game animals and birds, from beef and veal to venison, pork, lamb, poultry, all are discussed, as well as: when to slaughter, how to skin and butcher, field dressing, the latest information on chronic wasting disease in deer, methods to avoid contamination and spoilage, aging, dry cures, pickling, and smoking.
This book concludes with more than 30 recipes.

$19.95

2 in stock

Additional information

Weight 0.5000000 kg
Dimensions 15.5000000 × 1.5000000 × 23.5000000 cm