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Basic Butchering of Livestock and Game (Paperback)

by John J. Mettler (Author)

4.2 out of 5 stars See all reviews (6 customer reviews)

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Product details

Paperback: 208 pages
Publisher: Storey Books (27 Dec 1998)
Language English
ISBN-10: 0882663917
ISBN-13: 978-0882663913
Product Dimensions: 22.4 x 15.2 x 1.5 cm

Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)

Amazon.co.uk Sales Rank: 32,133 in Books (See Bestsellers in Books)
Popular in these categories:
#9 in Books > Science & Nature > Engineering & Technology > Chemical > Industrial Chemistry > Food & Beverage
#11 in Books > Science & Nature > Food & Farming > Food Science

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Product Description

Synopsis
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.

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	59% buy the item featured on this page: Basic Butchering of Livestock and Game 4.2 out of 5 stars (6) �7.79
	15% buy The River Cottage Meat Book 4.9 out of 5 stars (45) �19.50
	10% buy Home Smoking and Curing 3.8 out of 5 stars (6) �6.50
	8% buy HOW TO BUTCHER LIVESTOCK & GAME �9.99

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Customer Reviews

6 Reviews

5 star:		(3)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

Average Customer Review

4.2 out of 5 stars (6 customer reviews)

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

4.0 out of 5 stars A book on how to slaughter & butcher your own meat, 18 Dec 2007

By	Mr. T. Baker "Aficionado" (Herts, UK) - See all my reviews (REAL NAME)

I thought I might just comment on the content of the book:

This book tells you how to kill, slaughter, and cut up your meat, and a bit on preparation (curing / salting etc).

I had hoped it would have more on the "butchery" aspects, i.e. cutting up & preparing the meat / processing etc. I'd just bought a fore-quarter from the butcher and I bought this book to help me cut it up, and it wasn't exactly what I was after.

I tend to buy pork / lamb by the half animal (much cheaper) and I was hoping this book would teach me to cut it up myself. I think i'll have to try another book with more space devoted to this sort of info.

Note that its American written so some of the cuts are different to what we're used to in the UK.

Still, if the day came that I was going to kill an animal for my own consumption, I'd definitely want this book at my side!

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26 of 28 people found the following review helpful:

4.0 out of 5 stars Very beneficial for the self suficiency minded person!, 11 Aug 1999

By A Customer

It helped me expand my knowlege of butchering wild game, namely venison! I could recommend this to the somewhat seasoned butcher as well as the novice! He also included some great idea's I can't wait to try for preserving different meats! My only complaint would be that the author did not explain the different quality of the cuts of meat(ie. tenderness) as well on the wild game as he did with the domestic animals. However, overall this book is well worth the cost and should be in any self-suficiency minded person's library!

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12 of 14 people found the following review helpful:

5.0 out of 5 stars Excellent information - not outdated at all., 4 Aug 1999

By A Customer

For any person living off the grid or desiring to do so, this book will provide invaluable information on how to slaughter when you can't just drive to the market or drag it to a processing house. I would have liked to have seen more information on "Walton" preserving, as I like to be able to live without all of the conveniences of city life. I like the idea of being able to fend for myself, and I would not hesitate to use this as a guide for my first steer. His rabbit method is quite similar to mine (I use two pegs).

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Most Recent Customer Reviews

5.0 out of 5 stars Basic Butchering of Livestock and Game
I think some of the reviews here are rather harsh. I have butchered my own pigs and even tackled one of our cows with this book for guidance ! Read more

Published 1 month ago by Mrs. J. M. Thow

5.0 out of 5 stars This Grizzly Adams thinks It is one of the best.
I used this book to teach myself the basics of butchering many years ago and find it is a ready resource today. Read more

Published on 17 Jun 1999

2.0 out of 5 stars This book covers the very basic requirements of butchering.
I found the book to be satisfactory if that. Illustrations are good but in some cases not very accurate, and at times confusing. Read more

Published on 11 Mar 1999

› See all 6 customer reviews...

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