Introduction -- Tools and supplies -- Food safety -- Poultry -- Hog butchering -- Beef -- Other meats -- Venison and other wild game -- Conclusion -- Index -- Notes.
Summary:
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. Helists detailed instruction 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 meat for your table.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.