Basic Butchering of Livestock and Game
Language: English
Publisher: Storey Books
Published: Sep 15, 2003
Words:
39744
Flesch:
85.86
Book Details
...
Description:
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, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.