Product Details

• Amazon Sales Rank: #202842 in Books
• Published on: 2007-12-05
• Original language: English
• Number of items: 1
• Binding: Paperback
• 160 pages

Synopsis
For the hunter-gatherer, butchering food was simply a matter of cutting to make the maximum use of an animal's edible flesh. It was not so much a skill as a necessity. Thankfully we no longer go, spear in hand, to track our food but our convenient, off- the-shelf way of life has removed us from the source of our food and, some would argue, our respect for it.Current trends for local food and a more self-sufficient lifestyle have prompted a desire to restore these traditional skills back to the prominence they once enjoyed in the nation's kitchens. New landowners who now account for some 47 per cent of newcomers to the countryside, are also in need of these long lost skills as they try to maximise their earnings from their herds and flocks.

Customer Reviews

Dissapointing
Paul Peacock's 'How To Butcher Livestock And Game' is a dissapointing attempt to do do justice to the recently popularised practice of home butchery. Paul writes too much about the various methods and ethics of animal slaughter without really getting to the point concerning the art of butchery itself - dedicating instead a few pages which only briefly describe the process of jointing meat carcasses into the various primal & retail cuts. There is simply too much 'flannel' with too basic & brief descriptions of the process of butchery, too few diagrams with the majority of them displaying MORE than just a passing resemblance to the illustrations featured in John J Mettler's 'Basic Butchery Of Livestock & Game' which was written by the American authour some 20 years previously, which is still the only 'half decent' butchery book on the subject which currently exists today. This book can be found cheaper on Amazon and gets on with the matter rather than creating a Parliamentary debate on the subjects of animal welfare, slaughter and the authors chicken, etc.