Ebook Download Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison, by John J. Mettler
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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison, by John J. Mettler
Ebook Download Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison, by John J. Mettler
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Review
"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."
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From the Publisher
An Outdoor Life Book Club Selection
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Product details
Paperback: 208 pages
Publisher: Storey Publishing, LLC; Rev and Updated ed. edition (January 10, 1986)
Language: English
ISBN-10: 9780882663913
ISBN-13: 978-0882663913
ASIN: 0882663917
Product Dimensions:
6 x 0.6 x 9 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
371 customer reviews
Amazon Best Sellers Rank:
#48,681 in Books (See Top 100 in Books)
I just received this today. That was quick, so kudos to Amazon.I read a lot of the reviews on this book and it sounded like it was probably very well detailed regarding specific cuts of meat that we're familiar with from the grocer's meat case. After all, it says, "...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." That isn't the case, though, at least not for me, and i've been hunting and processing game for a very long time so I have half an idea about the anatomy of deer. I just wanted to be able to extract more commercial types of cuts from my take so I could better prepare the meats and this book sounded like it would provide that information.There are 30 pages of recipes and only 11 pages on how to find and cut the different beef cuts from the primals, which is pretty much repeated for the hog, and next to nothing for venison. I had to refer to the beef/lamb dissection. The pictures aren't clear enough to discern connective tissue, sinew, etc.I believe since the book is 'Basic Butchering of Livestock and Game' and not a 'cook book', perhaps more detail should have been given to the dissection of the primal cuts into recognizable meat counter type cuts and then it wouldn't have been so 'basic'. I didn't need help in field dressing etc but it came with the package and since it sounded like the rest would be more helpful and what I was actually needing, I went for it.I suppose I will use the book to a degree, but mostly it'll probably just go on the bookshelf. In my opinion, it sure isn't what it sounded like in the description or the reviews and I"m certainly glad it wasn't more costly.
While it does put the steps into words, it could be so much better. Many of the details in the butcher process are vaguely described leaving the reader to figure it out for themselves. Pictures are grainy black and white or line drawings. It's ok for an overview, but at the end of the day it just identifies what you don't know and what to look for in a better instructional book."Basic" is an understatement. I would not recommend to someone that actually what to butcher an animal.
The book makes a decent attempt at teaching meat processing: stunning, slaughtering, gutting, skinning, quartering and butchering. It uses a fair amount of diagrams to illustrate the process, but some stuff is inevitably left to paragraphs of un-illustrated instructions. I have the kindle version and many of the diagrams don't match exactly whats being discussed in the preceding paragraph. Ofcourse I think that its impossible to learn such a skill by reading a book alone ... I would recommend people to view some videos on youtube for learning the crude outline of how to do things, and then read this book as a reference to hone your method and learn expert tips etc. If you just rely on this book you'll likely be lost.
Was very timid about butchering rabbits for my dogs when I bought this book. But the guide is very clear. If you have dogs that you love, and you are determined to feed a species-appropriate diet, then you cannot get around feeding dogs--who are 98% wolves--a diet of mostly meat. But, store-bought meat is not only expensive--it may not even be safe for human consumption. I have pretty much gone vegetarian myself, but, I cannot expect that of my dogs (Belgian Malinois). So! This means raising and slaughtering my own meat animals. This guide is a help in that area.
I think the best way to really find out what works is to get out in the field and get your hands dirty. This book helps you do just that! I felt that the step by step directions are very accurate, but I will say that some things just cannot be explained to people with no experience in this field. The author is a veterinarian which I feel really impacts the way you will look at this book, and at killing for food in general. It really goes together. I love the emphasis the book puts into culling the animal with as little stress and pain as you can possibly inflict. It gives thorough and in-depth instructions on the proper methods and ways to kill the animal and prepare it. Killing animals for food is nasty business and should only be done (IMO) by people with respect of the animal and great thanks. The Native Americans are really onto something with that...The illustrations are hand-drawn, but I had no problem with that. I did not feel that it in any way detracted from the reliability of the instructions.Anyway, loved the book and highly recommend!
Outstanding --how to book--, highly recommend this for any survival bookshelf or actually for inclusion in your survival backpack just in case. Very well done via the basics; things people that don't hunt or have not lived or live on a working farm, simply won't know, but should know, just in case. Bottom line, again very well done for the subject matter covered,--- and of course only needed in emergencies but normally emergencies don't email you before they happen. Well worth the price, and again very well done book for the subject matter covered. Highly recommend it for one of those just in case lists of books or information a person might need if circumstances required it.
I've skinned and cleaned squirrels and rabbits before; I found this book very enlightening. The line drawings are detailed enough to be extremely useful, and the explanations are also detailed and full of needed information. I got it mostly to learn how to dress out deer - planning on hunting more, so I figured it might not hurt to know how to do that myself, save the expense of having someone else do it. Since I hunt for meat, not trophies, and try to use as much of the animal as possible, this book was really very useful.
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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison, by John J. Mettler PDF
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison, by John J. Mettler PDF
