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Basic Butchering of Livestock & Game de John…
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Basic Butchering of Livestock & Game (original: 1986; edição: 1986)

de John J. Mettler

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217396,185 (4.46)Nenhum(a)
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. … (mais)
Membro:Bizzarro
Título:Basic Butchering of Livestock & Game
Autores:John J. Mettler
Informação:Storey Publishing, LLC (1986), Edition: 0, Paperback, 208 pages
Coleções:gardening
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Etiquetas:Nenhum(a)

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Basic Butchering of Livestock & Game de John J. Mettler (1986)

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Exibindo 3 de 3
This book goes into great detail on butchering. I did try some of the recipes and they were good. I have dressed many small game animals using Dr. Mettler's methods. I have not butchered any large animals yet but hope to soon. ( )
  bertdinkins | Nov 20, 2009 |
Mettler's guide is well organized, well written, and very helpfully illustrated. He begins with a chapter on "Tools, Equipment, and Methods" which lists and pictures various knives, saws, lifting equipment, and other kinds of equipment that the home butcher needs to make the work smooth. He outlines some general guidelines on best temperatures hanging/aging and meat preparation as well as advice on keeping the meat clean.

Then follow chapters on various kinds of meat: Ch. 2 Beef; 3 Hogs; 4 Veal; 5 Lamb; 6 Venison; 7 Poultry; 8 Rabbits and Small Game; 9 Less Popular Meats (like goats, horses, and bison).

Each of these chapters is very well illustrated both with respect to planning the cuts and making the cuts. Elayne Sears drew the illustrations, and the book is worth looking through just for her drawings alone.

Chapter 10 focuses on Meat Inspection. Ch. 11 covers Processing and Preserving; the causes and prevention of spoilage; how to freeze meat; dry cures and pickling; smoking meat; corned beef and tongue; sausage; and other preserved meats.

Chapter 12 consists of 37 recipes for items from short ribs to Pheasant Piccata.

There is a good glossary, a chart of weights and measures, and a very good index (by Eileen M. Clawson).

This book was edited by Dianne Cutillo. The art was directed by Cynthia N. McFarland, and the book design is by Jennifer Jepson Smith.

The book was revised and updated in 2003 by Martin Marchello.

The author, John J Mettler passed away in 2001. He was a veterinarian in upstate New York for more that 30 years. ( )
  septuagesima | Mar 9, 2009 |
This could easily be the only reference you need on home butchery. Easy to read and full of illustrations. This is one of my favorite books on this subject. ( )
  hellhound | Jun 27, 2008 |
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A professional butcher, like a professional carpenter, has many specialized tools that make his work easier and help to make his finished job look better.
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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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