Title: Basic butchering of livestock & game
First published: 1986
Description: For anyone who hunts, farms, or buys large quantities of meat, the author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text, combined with 130 detailed illustrations, is clear and easy to follow. The reader is provided with complete, step-by-step instructions, including: at what age to butcher an animal; how to kill, skin, slaughter, and butcher; how to dress out game in the field; salting, smoking, and preserving; tools, equipment, the setup; and more than thirty recipes using all kinds of meat.--From publisher description.
Subjects: Slaughtering and slaughter-houses, Meat cutting, Long Now Manual for Civilization, Livestock, Game and game-birds, History, Bibliography, Church history, United Church of Canada
LC classification: TS1960 .M55 1986