Basic Butchering of Livestock & Game [Paperback]

John J. Mettler (Author)

Book Description

Publication Date: January 10, 1986

This is the book 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 is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:

• At what age to butcher an animal
• How to kill, skin, slaughter, and butcher
• How to dress out game in a field
• Salting, smoking, and preserving
• Tools, equipment, the setup
• More than thirty recipes using all kinds of meat

Editorial Reviews

Review

"With this book in hand, you should be able to take just about any animal from pen to freezer." (Countryside magazine )

"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat." (Mother Earth News )

From the Publisher

An Outdoor Life Book Club Selection

See all Editorial Reviews

Product Details

• Paperback: 208 pages
• Publisher: Storey Publishing, LLC; First Edition edition (January 10, 1986)
• Language: English
• ISBN-10: 0882663917
• ISBN-13: 978-0882663913
• Product Dimensions: 6 x 0.6 x 8.9 inches
• Shipping Weight: 13.6 ounces (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (108 customer reviews)
• Amazon Best Sellers Rank: #2,981 in Books (See Top 100 in Books)
  • #4 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
  • #4 in Books > Professional & Technical > Professional Science > Agricultural Sciences > Animal Husbandry
  • #11 in Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Science

More About the Author

John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock & Game and Horse Sense. An avid sportsman, his appreciation of the noble turkey was the inspiration for his most recent book, Wild Turkeys.

John has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association. John lives in Copake Falls, New York, with his wife, Elinor.

Most Helpful Customer Reviews

211 of 213 people found the following review helpful

5.0 out of 5 stars It's all here September 3, 2002

By Charles S. Holzheimer VINE™ VOICE

Format:Paperback|Amazon Verified Purchase

Put bluntly; killing and butchering animals is not a pleasant business. Anyone who has hunted or helped slaughter on a farm can attest to this. You just have to jump in and do it.
Ironically, or perhaps most fittingly, this book was written by a veterinarian. I had a couple of chuckles about that fact.
This is a very "how to" book, so is really not meant to be casually read. The information provided is practical and well presented to make the process easier.
The author handles what some may consider a sensitive subject with honesty and straight-forward thinking. He also provides numerous tips and how-tos when it comes to handling and butchering several different kinds of animals.
While every hunter may not need this book, it sure provides a lot of help and suggestions. If you are going to be butchering a wide variety of animals (pigs, cows, deer, etc.), this is definitely the book for you.

117 of 117 people found the following review helpful

5.0 out of 5 stars Where is the button for 10 stars? April 17, 2005

By Massimo Maddaloni

Format:Paperback|Amazon Verified Purchase

Every now and then you come across a book which is right on the spot. It's written by someone who is willing and capable to share his/her wealth of knowledge in a CLEAR way. This is one of those few books. From beef to rabbit, from pork to deer it teaches how to butcher. I read it a few times, I bought a whole lamb (with hide and guts) and I butchered it. I wouldn't say I made a work of art but all the cuts are there: back legs roasts. racks, riblets, roasts, trimmings. Don't expect instruction on fancy cuts: it's not the purpose of this book. The need of a power saw is slightly understated, though. If you butcher a large animal and you are not Hulk-sized, you may want to get one ... Absolutely recommended.

110 of 110 people found the following review helpful

4.0 out of 5 stars Very beneficial for the self suficiency minded person! August 10, 1999

By Travis J. Andersen

Format:Paperback

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!