Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

by John J. Mettler

Overview

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 flavors that come with butchering your own meat. 

Product Details

ISBN-13:	9781603425889
Publisher:	Storey Books
Publication date:	08/31/1986
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
Sales rank:	97,501
File size:	14 MB
Note:	This product may take a few minutes to download.

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