Basic Butchering of Livestock & Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Book Details
Format
Paperback / Softback
ISBN-10
0882663917
ISBN-13
9780882663913
Publisher
Workman Publishing
Imprint
Storey Publishing LLC
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jan 10th, 1986
Print length
208 Pages
Weight
344 grams
Dimensions
22.80 x 15.30 x 1.40 cms
Product Classification:
Food manufacturing & related industries
Ksh 2,700.00
Werezi Extended Catalogue
0 in stock
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Quality
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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.
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.
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