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Zusatztext "Provides clear! concise! and step-by-step information for people who want to slaughter their own meat." Informationen zum Autor 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. Klappentext This accessible guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of meat. 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. Zusammenfassung 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. Inhaltsverzeichnis 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 ...
