Basic Butchering of Livestock & Game

Name: Basic Butchering of Livestock & Game
Brand: Hachette Aotearoa New Zealand
SKU: 9780882663913
Price: 34.99 NZD
Availability: InStock

Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

By John J. Mettler

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4.13

( 366 ratings, 13 reviews)

Summary

Basic Butchering of Livestock & Game is a practical guide that demystifies the process of butchering. John J. Mettler Jr. offers clear, step-by-step instructions for producing expert cuts from beef, venison, pork, lamb, poultry, and small game. The book covers every stage, from slaughtering and dressing game to salting, smoking, and curing, empowering readers to enjoy superior, home-processed meat.
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Format: Paperback / softback

$34⁹⁹

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Basic Butchering of Livestock & Game

$34⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

Ideal for self-sufficient food enthusiasts, hunters, and anyone interested in learning traditional meat processing techniques.

Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving.

Description

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 flavours that come with butchering your own meat.

Basic Butchering of Livestock & Game will guide you with confidence and precision, turning what might seem like a daunting task into a rewarding and enjoyable experience.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Reviewers praise the book for its clear and concise instructions, making it accessible for those new to butchering. It is noted as a comprehensive resource enabling readers to confidently take almost any animal from pen to freezer.

Book Details

INFORMATION

ISBN: 9780882663913

Publisher: Workman Publishing

Format: Paperback / softback

Date Published: 10 January 1986

Country: United States

Imprint: Storey Publishing LLC

Illustration: 6 x 9

Audience: General / adult, Professional and scholarly

DIMENSIONS

Spine width: 14.0mm

Width: 152.0mm

Height: 226.0mm

Weight: 340g

Pages: 208

Collections

Education & Reference John J. Mettler Non-Fiction

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.