Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

This accessible guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of meat.

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.

Author: John J. Mettler
Binding Type: Paperback
Publisher: Storey Publishing
Published: 01/10/1986
Pages: 208
Weight: 0.75lbs
Size: 8.90h x 5.90w x 0.50d
ISBN: 9780882663913
Rev and Updated Edition