- 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)
Basic Butchering of Livestock and Game Paperback – 18 Apr 1998
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"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 meatSee all Product description
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Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
Great book for beginners. Descriptions are precise and I found them easy to follow.
Also when I purchased this book I wasn't aware there were recipes there as well! Read more
Really nice book. It gets straight to the point and has some really nice illustrations.Published on 25 April 2015 by Victor Bruun
A Really interesting book for anyone who wishes to prepare their meat for themselves.Published on 9 Sept. 2014 by Amazon Customer
Very clear from how to slaughter your beast and skin, etc. Most books start after this point assuming you have a clean carcase. Of great assistance if you kill your own game.Published on 5 Mar. 2014 by book lover
This work was very informative and it has become a much thumbed reference book.I would recommended to those that do home butchery.it is clear and precise. Read morePublished on 9 Jan. 2014 by foxy lady