| Description |
x, 193 pages : illustrations ; 24 cm |
| Note |
"A Garden Way Publishing book." |
|
Includes index. |
| Summary |
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, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description. |
| Contents |
The law -- Tools, equipment, and methods -- Beef -- Hogs -- Veal -- Lamb -- Venison -- Poultry -- Rabbits and small game -- Less popular meats -- Meat inspection -- Processing and preserving -- Recipes -- Glossary -- Table of weights and measures. |
| Subject |
Slaughtering and slaughter-houses.
|
|
Meat cutting.
|
| Added Title |
Basic butchering of livestock and game.
|
| ISBN |
0882663925 |
|
9780882663920 |
|
0882663917 (paperback) |
|
9780882663913 (paperback) |
|
