Basic butchering of livestock & game / John J. Mettler, Jr.

By:

Mettler, John J, 1923-

Publication details: North Adams, Mass. : Storey Books, 2003.Edition: Rev. and updated edDescription: xiii, 192 p. : ill. ; 23 cmISBN:

0882663917 (pbk.)

Other title:

Basic butchering of livestock and game

Subject(s):

DDC classification:

664/.9029 21

LOC classification:

TS1960 .M55 2003

Contents:

The law -- Tools, equipment, and methods -- Beef -- Hogs -- Veal -- Lamb -- Venison -- Poultry -- Rabbits and small game -- Less popular meats -- Meat inspection -- Processing and preserving -- Recipes -- Glossary -- Table of weights and measures.

Summary: For anyone who hunts, farms, or buys large quantities of meat, the author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TS1960 .M55 2003 (Browse shelf(Opens below))	1	Available		33039001163616

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Includes index.

For anyone who hunts, farms, or buys large quantities of meat, the author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description.