Basic Butchering of Livestock & Game

Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

John J. Mettler (Autor)

Buch | Softcover

208 Seiten

1986
Storey Publishing LLC (Verlag)
978-0-88266-391-3 (ISBN)

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Detailed instructions and easy-to-follow illustrations demystify slaughtering and butchering from start to finish. This classic covers beef, veal, venison, pork, lamb, and poultry and includes 30 recipes.

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.

John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock & Game and Horse Sense. An avid sportsman, his appreciation of the noble turkey was the inspiration for his most recent book, Wild Turkeys. John has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association.

Zusatzinfo	6 x 9
Sprache	englisch
Maße	152 x 226 mm
Gewicht	340 g
Themenwelt	Technik
ISBN-10	0-88266-391-7 / 0882663917
ISBN-13	978-0-88266-391-3 / 9780882663913
Zustand	Neuware