Basic Butchering of Livestock Game by John J. Mettler

Basic Butchering Of Livestock   Game
  • Author : John J. Mettler
  • Publisher : Storey Publishing
  • Release Date : 1986-08-31
  • Categories : Technology & Engineering
  • ISBN : 9781603425889
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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.

The Complete Book of Butchering Smoking Curing and Sausage Making by Philip Hasheider

The Complete Book Of Butchering  Smoking  Curing  And Sausage Making
  • Author : Philip Hasheider
  • Publisher : Voyageur Press
  • Release Date : 2017-11-14
  • Categories : Cooking
  • ISBN : 9780760364666
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Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

The Ultimate Guide to Home Butchering by Monte Burch

The Ultimate Guide To Home Butchering
  • Author : Monte Burch
  • Publisher : Skyhorse Publishing, Inc.
  • Release Date : 2014-07-08
  • Categories : Sports & Recreation
  • ISBN : 9781629141664
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With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals. Learn how to butcher cows, chickens, goats, hogs, deer, turkeys, rabbits, and more, with simple and easy-to-follow, step-by-step photographs and illustrations. Burch also provides recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink-wrappers) to use for the task at hand. He lists detailed instructions on how to butcher each animal and use each part, so nothing goes to waste. Now you’ll be able to prepare meat for salting and curing, freezing, sausage making, and more. From field dressing, skinning, and boning out a whole deer to efficiently plucking ducks and bleeding out hogs, this is the one-stop guide to help you become more self-sufficient in preparing your meat for your table. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Butchering Poultry Rabbit Lamb Goat and Pork by Adam Danforth

Butchering Poultry  Rabbit  Lamb  Goat  And Pork
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release Date : 2014-03-11
  • Categories : Technology & Engineering
  • ISBN : 9781612121826
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Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.

The Pocket Guide to Field Dressing Butchering and Cooking Deer by Monte Burch

The Pocket Guide To Field Dressing  Butchering  And Cooking Deer
  • Author : Monte Burch
  • Publisher : Simon and Schuster
  • Release Date : 2015-09-15
  • Categories : Sports & Recreation
  • ISBN : 9781634504683
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A handy reference book on caring for your deer once it’s down. Hunting, butchering, and preparing deer has been a way of life for Monte and Joan Burch. Drawing on their years of experience living off the land and practical skills gained while butchering livestock, Monte and Joan offer The Pocket Guide to Field Dressing, Butchering, and Cooking Deer as a must-have resource for the hunter on the go. Included is essential advice on: Field dressing Transporting Hanging Skinning Caping Butchering Cooking Each step is accompanied by black-and-white drawings and color photographs that further illustrate the advice being offered. So whether you are a novice or an experienced professional, The Pocket Guide to Field Dressing, Butchering, and Cooking Deer will undoubtedly prove to be an essential reference. Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.

Whole Beast Butchery by Ryan Farr

Whole Beast Butchery
  • Author : Ryan Farr
  • Publisher : Chronicle Books
  • Release Date : 2011-11-16
  • Categories : Cooking
  • ISBN : 9781452100593
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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

Butchering Beef by Adam Danforth

Butchering Beef
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release Date : 2014-04-11
  • Categories : Technology & Engineering
  • ISBN : 9781603429320
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Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

The Home Butcher by James O. Fraioli

The Home Butcher
  • Author : James O. Fraioli
  • Publisher : Simon and Schuster
  • Release Date : 2019-11-26
  • Categories : Cooking
  • ISBN : 9781510745803
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Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country‑Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead

The Hunter s Guide to Butchering Smoking and Curing Wild Game and Fish by Philip Hasheider

The Hunter S Guide To Butchering  Smoking  And Curing Wild Game And Fish
  • Author : Philip Hasheider
  • Publisher : Voyageur Press
  • Release Date : 2013-07-22
  • Categories : Cooking
  • ISBN : 9781610588027
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Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike.The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes.Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

Field Dressing and Butchering Big Game by Monte Burch

Field Dressing And Butchering Big Game
  • Author : Monte Burch
  • Publisher : Lyons Press
  • Release Date : 2001
  • Categories : Sports & Recreation
  • ISBN : 1585743577
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The essential guide for hunters who want to bring their quarry to the table.

Butchering Processing and Preservation of Meat by Frank G. Ashbrook

Butchering  Processing And Preservation Of Meat
  • Author : Frank G. Ashbrook
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Categories : Juvenile Nonfiction
  • ISBN : 9789401178983
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This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

The Butcher s Apprentice by Aliza Green

The Butcher S Apprentice
  • Author : Aliza Green
  • Publisher :
  • Release Date : 2012-06-01
  • Categories : Cooking
  • ISBN : 9781592537761
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The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

The Ethical Meat Handbook by Meredith Leigh

The Ethical Meat Handbook
  • Author : Meredith Leigh
  • Publisher : New Society Publishers
  • Release Date : 2015-11-01
  • Categories : Cooking
  • ISBN : 9781550926033
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Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.

The Art of Beef Cutting by Kari Underly

The Art Of Beef Cutting
  • Author : Kari Underly
  • Publisher : John Wiley & Sons
  • Release Date : 2011-08-16
  • Categories : Cooking
  • ISBN : 9781118029572
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"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--Provided by publisher.

Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes And Meat Curing
  • Author : Rytek Kutas
  • Publisher : The Sausage Maker Inc
  • Release Date : 1984
  • Categories : Cooking
  • ISBN : 9780025668607
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Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business

The Butcher s Guide to Well raised Meat by Joshua Applestone

The Butcher S Guide To Well Raised Meat
  • Author : Joshua Applestone
  • Publisher : Clarkson Potter Publishers
  • Release Date : 2011
  • Categories : Cooking
  • ISBN : 9780307716620
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The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.

The Trapper s Bible by Eustace Hazard Livingston

The Trapper S Bible
  • Author : Eustace Hazard Livingston
  • Publisher : Skyhorse Publishing, Inc.
  • Release Date : 2012-07-01
  • Categories : Sports & Recreation
  • ISBN : 9781616085599
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The most comprehensive guide on trapping and hunting ever compiled!

The Complete Guide to Hunting Butchering and Cooking Wild Game by Steven Rinella

The Complete Guide To Hunting  Butchering  And Cooking Wild Game
  • Author : Steven Rinella
  • Publisher : Spiegel & Grau
  • Release Date : 2015-08-18
  • Categories : Sports & Recreation
  • ISBN : 9780812994070
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A comprehensive big-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with more than 400 photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting • how to effectively use decoys and calling for big game • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using • how and when to scout hunting locations for maximum effectiveness • basic information on procuring hunting tags, including limited-entry “draw” tags • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species • how to plan and pack for backcountry hunts • instructions on how to break down any big-game animal and transport it from your hunting site • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks • cooking techniques and recipes, for both outdoor and indoor preparation of wild game

Horse Sense by John J. Mettler

Horse Sense
  • Author : John J. Mettler
  • Publisher : Storey Publishing
  • Release Date : 1989-01
  • Categories : Pets
  • ISBN : 0882665456
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In forty years as a country veterinarian, John J. Mettler has seen just about everything that can happen to horses and horse people - from the first-time buyer purchasing the wrong mount to the experienced owner coping with an acute case of colic. Here Dr. Mettler shares that experience with invaluable advice on preventive health care, breeding, foaling, putting a horse down when necessary, and more. Throughout, his love and respect for horses shines through.

Butchering Chickens by Adam Danforth

Butchering Chickens
  • Author : Adam Danforth
  • Publisher : Storey Publishing
  • Release Date : 2020-03-03
  • Categories : Technology & Engineering
  • ISBN : 9781635861662
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The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.