A valued meat hand Book

books:


	• Basic Butchering of Livestock & Game John J. Mettler Storey Publishing, LLC, 1986 - 208 pages average customer review:based on 17 reviews view larger image
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highly recommended

A lot for the price!

This book is just as packed full of information as the more expensive books. This is a great book for anyone who processes their own meat or who is wanting to learn how. However, there are some techniques in this book I don't completely agree with. Still, all in all it gets the job done.

Great Book

Great reference guide for the beginner butcher. Using instructions from this book I processed my own pig from the kill to the freezer in about 3 hours.

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Great Reference Book

Other than the section on venison (which was very helpful), I have only skimmed this book, as I am not yet ready to actually butcher anything else. It seems to offer all the information and sketches that I will need, IF I ever need it ...

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A valued meat hand Book

This is one of the best, if not the best, informational/instruction book I have ever read. It covers every step with great detail. Anyone who even considers cutting up thier own meat, ( and in these's days with all the tainted meat in the stores, who doesn't? ) should buy this book.
I consider this a must for sportsman that hunt, as well as for anyone that raises thier own animals. We don't raise our own beef, however we do often buy a quarter, or a side from the butcher, and cut it up our self, thus insuring a clean environment, and safe meat. I also hunt, and have cut up my own venison for years, and still learned some valuable tips as to how to improve the process.
I highly recommend BASIC BUTCHERING OF LIVESTOCK & GAME by John J. Mettler.

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Excellent book

Coming from a family of hunters, fisherman, as well as a family that has always grown much of their own food, be it a vegetable garden, or hens for eggs, angus for beef, the occasional pig, sheep, I firmly believe that women (I am one) should know as much about self sufficiency living as possible. This includes knowing how to raise healthy meat animals and how to slaughter them in the most humane and sanitary way possible. I like this book because its easy to read and follow and cover just about every domestic animal I have ever raised for meat, as well as most of the wild game I have had.

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reviews: page 1, 2, 3, 4

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 An Outdoor Life Book Club Selection "Provides clear, concise, and step-by-step information for people who want to slaughter their own meat." (Mother Earth News) Author Biography: 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 and Game and Horse Sen

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