000			01869pam a22003614a 4500
001			2003045843
003			DLC
005			20190729104337.0
008			030403s2003 maua 001 0 eng
010			_a 2003045843
020			_a0882663917 (pbk.)
040			_aDLC _cDLC _dDLC _dMiTN
042			_apcc
049			_aEY8Z
050	0	0	_aTS1960 _b.M55 2003
082	0	0	_a664/.9029 _221
100	1		_aMettler, John J., _d1923-
245	1	0	_aBasic butchering of livestock & game / _cJohn J. Mettler, Jr.
246	3		_aBasic butchering of livestock and game
250			_aRev. and updated ed.
260			_aNorth Adams, Mass. : _bStorey Books, _c2003.
300			_axiii, 192 p. : _bill. ; _c23 cm.
500			_aIncludes index.
505			_aThe 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.
520			_aFor 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.
650		0	_aSlaughtering and slaughter-houses.
650		0	_aMeat cutting.
650		0	_aGame and game-birds, Dressing of.
948			_au329303
949			_aTS1960 .M55 2003 _wLC _c1 _hEY8Z _i33039001163616
596			_a1
903			_a19774
999			_c19774 _d19774