Basic Butchering of Livestock and Game

Basic Butchering of Livestock and Game

4.09 (277 ratings by Goodreads)
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This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. 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.
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Product details

  • Paperback | 208 pages
  • 149.86 x 226.06 x 15.24mm | 385.55g
  • Storey Books
  • Vermont, United States
  • English
  • Rev and Updated ed.
  • Ill.
  • 0882663917
  • 9780882663913
  • 36,310

Review quote

"With this book in hand, you should be able to take just about any animal from pen to freezer."
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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
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Rating details

277 ratings
4.09 out of 5 stars
5 36% (99)
4 41% (113)
3 21% (58)
2 2% (5)
1 1% (2)
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