No nonsense 'how to' book, a must for the smallholder intending to home slaughter

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Product Details

• Amazon Sales Rank: #8711 in Books
• Published on: 1998-12-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 208 pages

Synopsis
Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving.

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Customer Reviews

A book on how to slaughter & butcher your own meat
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!
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Excellent information - not outdated at all.
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).