Basic Butchering of Livestock & Game, Paperback by Mettler, John J., Brand Ne...

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N.º de artículo de eBay:388305779973
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Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
ISBN
9780882663913

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Product Identifiers

Publisher
Storey Publishing
ISBN-10
0882663917
ISBN-13
9780882663913
eBay Product ID (ePID)
427705

Product Key Features

Book Title
Basic Butchering of Livestock and Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
Number of Pages
208 Pages
Language
English
Publication Year
1986
Topic
Agriculture / Animal Husbandry, Food Science, Animals / Wildlife, Agriculture / General, Specific Ingredients / Meat
Illustrator
Yes
Genre
Nature, Cooking, Technology & Engineering
Author
John J. Mettler
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
12 Oz
Item Length
8.9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2003-045843
Dewey Edition
21
Reviews
Provides clear, concise, and step-by-step information for people who want to slaughter their own meat.
Dewey Decimal
664/.9029
Table Of Content
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
Synopsis
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., 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., 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.
LC Classification Number
TS1960.M55 1986

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