This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well.....they make possible a wider variety of meats, which can be of the best quality, at less cost. Students and teachers in agricultural colleges, high school and vocational schools engaged in animal husbandry and home economics studies will find the material in this book most helpful in their classroom and in their project work. All phases of the preparation of meat and meat products for home use, including slaughtering and dressing fresh and seasoned meat, cutting the carcass, refrigeration, curing, smoking and canning, and the home tanning of hides and pelts are discussed in this book.
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Most Helpful Customer Reviews
27 of 27 people found the following review helpful:
4.0 out of 5 stars
good overview,
By Al Kihano (Iskandria) - See all my reviews
This review is from: Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm (Hardcover)
The writer was a biologist and animal husbandman with the USDep.'ts of Agriculture and Interior. This book is a meticulous andcomplete guide to the practice of butchering, from slaughter to sausage. Ashbrook covers cattle, sheep, fish, pigs and poultry; most of the book teaches you how to kill and do basic, on-the-spot butchering. It will not tell you where and how to cut strip steaks, but it will tell you what to feed an animal before you kill, and where to make the first few cuts after the creature hits the ground.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Excellent book!,
By plantnposies "plantnposies" (Emmett, MI USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm (Hardcover)
As a farmer and former butcher, I found the content of this book excellent! The instructions and diagrams are clear and precise. I sent this to friends who were just getting started in processing their own food for their family. They found it quite helpful as well. Covers many types of meat. Great for farmers and hunters.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Butchering, Processing and Preservation of Meat,
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This review is from: Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm (Hardcover)
This book, although dated, provides all the information that a small farmer/homesteader needs for taking meat animals from live to storage ready. it covers all aspects of preservation from salting to freezing and canning. Covers methods that, while still valid, have been supplanted by more modern methods; although not necessarily better method by any means. An excellent reference book for dividing an animal into the best cuts of meat.
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