Basic Butchering of Livestock & Game

Author: John J. Mettler
Publisher: Storey Publishing, LLC
ISBN: 1603425888
Category : Technology & Engineering
Languages : en
Pages : 209

Book Description
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.

Basic Butchering of Livestock & Game

Author: John J. Mettler
Publisher: Hachette UK
ISBN: 1603425888
Category : Technology & Engineering
Languages : en
Pages : 255

Basic Butchering of Livestock & Game

Author: John J. Mettler
Publisher: Storey Publishing
ISBN: 0882663917
Category : Technology & Engineering
Languages : en
Pages : 209

Book Description
Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving

The Complete Book of Butchering, Smoking, Curing, and Sausage Making

Author: Philip Hasheider
Publisher: Voyageur Press
ISBN: 0760364664
Category : Cooking
Languages : en
Pages : 272

Book Description
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Basic Butchering of Livestock and Game

Author: John Mettler
Publisher:
ISBN: 9781635613629
Category :
Languages : en
Pages :

Book Description

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Author: Adam Danforth
Publisher: Storey Publishing
ISBN: 1612121829
Category : Technology & Engineering
Languages : en
Pages : 457

Book Description
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

Basic Butchering of Livestock and Game

Author: John J. Mettler
Publisher:
ISBN: 9781580175210
Category : Meat cutting
Languages : en
Pages : 192

Book Description
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, the reader is provided with complete, step-by-step instructions. The book concludes with more than 30 recipes.

Butchering, Processing and Preservation of Meat

Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328

Book Description
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Butchering Chickens

Author: Adam Danforth
Publisher: Storey Publishing, LLC
ISBN: 1635861659
Category : Technology & Engineering
Languages : en
Pages : 177

Book Description
The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Butchering Beef

Author: Adam Danforth
Publisher: Storey Publishing, LLC
ISBN: 1603429328
Category : Technology & Engineering
Languages : en
Pages : 353

Book Description
Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.