Top positive review
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A book on how to slaughter & butcher your own meat
on 18 December 2007
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 as there isn't that much on things like curing etc..
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.
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!
UPDATE ON MY REVIEW - 3 years later. I've just revisited what I wrote above, and to be honest with a bit of hindsight, this is still the best book on butchering I've come across. With it at my side I've learned how to cut up venison, lamb & mutton, and of course beef. I syill wish there was more about butchering in it but then again it is called "basic" butchering. And I've yet to find another book which deals with DIY butchering as well as this one does.