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Basic Butchering of Livestock and Game | 
 enlarge | Author: John J. Mettler
Publisher: Storey Books
Category: Book
List Price: £12.99
Buy New: £4.74
You Save: £8.25 (64%)
New (20) Used (5) from £4.74
Rating:  5 reviews
Sales Rank: 33454
Media: Paperback
Number Of Items: 1
Pages: 208
Shipping Weight (lbs): 0.4
Dimensions (in): 8.8 x 6 x 0.6
ISBN: 0882663917
Dewey Decimal Number: 664.9
EAN: 9780882663913
ASIN: 0882663917
Publication Date: January 30, 1987
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW - ***Delivery usually * 4 - 5 * working days - From Aphrohead of SOUTHPORT, Lancs, uk *** . Priority Airmail used Worldwide on International orders. Thanks from all at Aphrohead.
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| Customer Reviews:
A book on how to slaughter & butcher your own meat December 18, 2007
I thought I might just comment on the content of the book:
This book tells you how to kill, slaughter, and cut up your meat, and a bit on preparation (curing / salting etc).
I had hoped it would have more on the "butchery" aspects, i.e. cutting up & preparing the meat / processing etc. I'd just bought a fore-quarter from the butcher and I bought this book to help me cut it up, and it wasn't exactly what I was after.
I tend to buy pork / lamb by the half animal (much cheaper) and I was hoping this book would teach me to cut it up myself. I think i'll have to try another book with more space devoted to this sort of info.
Note that its American written so some of the cuts are different to what we're used to in the UK.
Still, if the day came that I was going to kill an animal for my own consumption, I'd definitely want this book at my side!
Very beneficial for the self suficiency minded person! August 11, 1999
20 out of 22 found this review helpful
It helped me expand my knowlege of butchering wild game, namely venison! I could recommend this to the somewhat seasoned butcher as well as the novice! He also included some great idea's I can't wait to try for preserving different meats! My only complaint would be that the author did not explain the different quality of the cuts of meat(ie. tenderness) as well on the wild game as he did with the domestic animals. However, overall this book is well worth the cost and should be in any self-suficiency minded person's library!
 Excellent information - not outdated at all. August 4, 1999
8 out of 10 found this review helpful
For any person living off the grid or desiring to do so, this book will provide invaluable information on how to slaughter when you can't just drive to the market or drag it to a processing house. I would have liked to have seen more information on "Walton" preserving, as I like to be able to live without all of the conveniences of city life. I like the idea of being able to fend for myself, and I would not hesitate to use this as a guide for my first steer. His rabbit method is quite similar to mine (I use two pegs).
This Grizzly Adams thinks It is one of the best. June 17, 1999
9 out of 12 found this review helpful
I used this book to teach myself the basics of butchering many years ago and find it is a ready resource today. I butcher on a regular basis and would recommend this book to any man who has never put the knife to his own livestock before. One thing to remember about butchering is this, no book will ever give you the skills, you have to kill and cut to learn them.
 This book covers the very basic requirements of butchering. March 11, 1999
5 out of 12 found this review helpful
I found the book to be satisfactory if that. Illustrations are good but in some cases not very accurate, and at times confusing. The section of the preseravation of meats could have been left out. Its outdated. This book would great for Grizzly Adams or the Waltons.
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