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Basic Butchering of Livestock & Game

4.07  ·  Rating Details  ·  215 Ratings  ·  8 Reviews
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 ...more
Published January 10th 1986 by Storey Publishing, LLC (first published 1986)
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Bryan Lee
Sep 29, 2015 Bryan Lee rated it really liked it
Good introduction to butchering and covers all the basics, but I would like to get more in depth when reading. I'll actually have to jump back into we did in the fall when I was a kid.
Jul 13, 2013 Elie rated it really liked it
Shelves: meat-and-dairy
A good reference if you already have some experience in butchering. Or a good starting point if you are learning to butcher. I don't think there is enough information to feel competent to butcher with no previous knowledge. But the shorter length makes for an awesome reminder. Or a quick reference for how things work differently for different animals.
Jason Rempel
Oct 09, 2012 Jason Rempel rated it liked it
Shelves: non-fiction
It is what the title suggests, a basic introduction to butchering. I found it a good outline but I wanted a more in depth guide with greater detail in the illustrations and pictures. All in all, it is a good introduction to the subject.
Nov 05, 2007 Matt rated it it was amazing
Shelves: cooking-food
Exactly what the title claims and no less. This book takes you from stunning and slaughtering to breaking an animal into primal and sub-primal cuts. Fantastic if you're looking to learn.
My brother in law has this book; I flipped through it over Christmas and wanted to read it in a bit more depth. Made me realize just how little I know about things like hunting.
Vextha Clarke
Nov 10, 2008 Vextha Clarke rated it liked it
I quickly scanned through this for reference. Needed a little bit of know how and insight for my writing. I can say, this book was really helpful in that aspect.
Fredrick Danysh
Butchering is an artform. The author shows the reader how to break down and process the carcasses of meat, fish, and fowl for the best results.
halima duncan
Nov 05, 2010 halima duncan rated it liked it
such helpful illustrations. i want to use it.
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