Product ID: 66391 $25.95
Available 1986/01/10 Storey Publishing, LLC
6.0 X 9.0 in 208 pg
TECHNOLOGY & ENGINEERING / Agriculture / General TECHNOLOGY & ENGINEERING / Food Science / General COOKING / Specific Ingredients / Meat
Detailed instructions and easy-to-follow illustrations demystify slaughtering and butchering from start to finish. This classic covers beef, veal, venison, pork, lamb, and poultry and includes 30 recipes.
"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."
John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock & Game and Horse Sense. An avid sportsman, his appreciation of the noble turkey was the inspiration for his most recent book, Wild Turkeys. John has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association.