Basic Butchering of Livestock & Game

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

Nonfiction, Science & Nature, Technology, Food Industry & Science, Food & Drink, Meats & Dairy, Meat, Agriculture & Animal Husbandry
Cover of the book Basic Butchering of Livestock & Game by John J. Mettler, Storey Publishing, LLC
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Author: John J. Mettler ISBN: 9781603425889
Publisher: Storey Publishing, LLC Publication: August 31, 1986
Imprint: Storey Publishing, LLC Language: English
Author: John J. Mettler
ISBN: 9781603425889
Publisher: Storey Publishing, LLC
Publication: August 31, 1986
Imprint: Storey Publishing, LLC
Language: English

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. 

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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. 

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