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Basic Butchering of Livestock and Game Paperback – 18 Apr 1998

4.7 out of 5 stars 24 customer reviews

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Product details

  • Paperback: 208 pages
  • Publisher: Storey Books; Rev and Updated ed. edition (18 April 1998)
  • Language: English
  • ISBN-10: 9780882663913
  • ISBN-13: 978-0882663913
  • ASIN: 0882663917
  • Product Dimensions: 15.2 x 1.4 x 22.9 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Bestsellers Rank: 339,473 in Books (See Top 100 in Books)
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Product description

Review

"With this book in hand, you should be able to take just about any animal from pen to freezer."

"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."

From the Back Cover

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

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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
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.
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Format: Paperback Verified Purchase
Difficult to find a good reference book on this subject,was a gift ,met expectations,practical guide ,just what you want,helpful reference
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Format: Paperback
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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Format: Paperback
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 ! We get our stock slaughtered at a local abbattoir but when they wanted over £200 for butchering the cow I thought I would have a go myself. This book provided all the guidance I needed so therefore is worth every penny. I think some of the reviewers who put this down are wannabees. I do it - and I would recommend this book to anyone who is serious about butchering their own stock.
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Format: Paperback
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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Format: Paperback Verified Purchase
For the beginner in butchery this book cannot be equaled for the excellent illustrations and easy step by step instructions. The most valued for money book I know of on butchery. This book will not disapoint!
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Format: Paperback
I used this book to teach myself the basics of butchering many years ago and find it is a ready resource today. I butcher on a regular basis and would recommend this book to any man who has never put the knife to his own livestock before.
One thing to remember about butchering is this, no book will ever give you the skills, you have to kill and cut to learn them.
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Format: Paperback
To be honest I didn't expect much from this book.
Butchery is very hands on and I didn't think a book would be as useful as a DVD.
But it's actually pretty good.
I've done some butchery before and it follows what I already knew quite well.
I didn't have knowledge of butchering large animals, but I do now.

It would be even better if they had a section on killing them too.
But it's a good but with good illustrations and diagrams.

Worth buying if you're new to butchery.
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