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

byJohn J. Mettler

Paperback | January 10, 1986

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
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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. 

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 ...
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Title:Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, VenisonFormat:PaperbackProduct dimensions:208 pages, 9 X 6 X 0.56 inShipping dimensions:208 pages, 9 X 6 X 0.56 inPublished:January 10, 1986Publisher:Storey Publishing, LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0882663917

ISBN - 13:9780882663913

Appropriate for ages: All ages

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