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Basic Butchering of Livestock & Game

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Basic Butchering of Livestock & Game Cover

 

Synopses & Reviews

Publisher Comments:

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

Synopsis:

Clear, concise advice for those who want to slaughter their own animals.

About 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.

Table of Contents

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

Product Details

ISBN:
9780882663913
Author:
Sears, Elayne
Author:
Sears, Elayne
Author:
Mettler, John J.
Publisher:
Storey Publishing
Location:
Pownal, Vt. :
Subject:
General
Subject:
Agriculture & Animal Husbandry
Subject:
Food Science
Subject:
Birds & Birdwatching
Subject:
Vocational education and industrial arts
Subject:
Game and game-birds
Subject:
Slaughtering and slaughter-houses
Subject:
Meat cutting.
Subject:
Agriculture & Animal Husbandry - General
Subject:
Agriculture - General
Subject:
Technology-Food Science
Subject:
Nature - General
Subject:
TECHNOLOGY & ENGINEERING / Food Science
Subject:
Cooking-Specific Ingredients - Meat
Copyright:
Edition Description:
Trade Paperback
Series Volume:
9048
Publication Date:
19860131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
6 x 9
Pages:
208
Dimensions:
9 x 6 x 0.56 in 0.75 lb

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Related Subjects

Business » General
Cooking and Food » By Ingredient » Meats » General
Health and Self-Help » Psychology » General
Humanities » Philosophy » General
Reference » Science Reference » Philosophy of Science
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » General
Science and Mathematics » Agriculture » Livestock General
Science and Mathematics » Botany » General
Science and Mathematics » Nature Studies » General

Basic Butchering of Livestock & Game Used Trade Paper
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Product details 208 pages Storey Books - English 9780882663913 Reviews:
"Synopsis" by , Clear, concise advice for those who want to slaughter their own animals.
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