TY  - BOOK
AU  - Mettler,John J.
TI  - Basic butchering of livestock & game
SN  - 0882663917 (pbk.)
AV  - TS1960 .M55 2003
U1  - 664/.9029 21
PY  - 2003///
CY  - North Adams, Mass.
PB  - Storey Books
KW  - Slaughtering and slaughter-houses
KW  - Meat cutting
KW  - Game and game-birds, Dressing of
N1  - Includes index; 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
N2  - 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
ER  -