BASIC BUTCHERING OF LIVESTOCK

SKU:
2191005
$16.99
Availability: Ships Same Business Day
UPC:
9780882663913
Weight:
0.80 LBS
Dimensions:
6.00 x 0.50 x 9.00 (in)
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Description

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.

Paperback, 6" x 9", 192 Pages
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