Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison (Rev and Updated)

Table of Contents:
Acknowledgments

PREFACE

INTRODUCTION

The Law

1 TOOLS, EQUIPMENT, AND METHODS

2 BEEF

3 HOGS

4 VEAL

5 LAMB

6 VENISON

7 POULTRY

8 RABBITS AND SMALL GAME

9 LESS POPULAR MEATS

10 MEAT INSPECTION

11 PROCESSING AND PRESERVING

12 RECIPES

GLOSSARY

Table of Weights and Measures

INDEX

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

Contributor Bio:Mettler, John J
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.