Basic Butchering Of Livestock Game

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

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

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, the reader is provided with complete, step-by-step instructions. The book concludes with more than 30 recipes.

Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.

Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.