Basic Butchering of Livestock & Game

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

Non-Fiction, Food & Drink, Cookery by Ingredient, Home
Paperback Published on: 10/01/1986
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Synopsis

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.

  • Publisher: Workman Publishing
  • ISBN: 9780882663913
  • Number of pages: 208
  • Weight: 340g
  • Dimensions: 226 x 152 x 14 mm

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