Basic Butchering of Livestock and GamePaperback
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- Publisher: Storey Books
- Format: Paperback | 208 pages
- Dimensions: 150mm x 226mm x 15mm | 386g
- Publication date: 27 December 1998
- Publication City/Country: Vermont
- ISBN 10: 0882663917
- ISBN 13: 9780882663913
- Edition statement: Rev and Updated ed.
- Illustrations note: Ill.
- Sales rank: 23,101
Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving.
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"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."
Back cover copy
This is the book 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 is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions. Here is everything you need to know: -- At what age to butcher an animal -- How to kill, skin, slaughter, and butcher -- How to dress out game in a field -- Salting, smoking, and preserving -- Tools, equipment, the setup -- More than thirty recipes using all kinds of meat