Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm [Hardcover]

Frank G. Ashbrook (Author)

Product Details

• Hardcover: 318 pages
• Publisher: Van Nostrand (September 30, 1973)
• Language: English
• ISBN-10: 0442203772
• ISBN-13: 978-0442203771
• Product Dimensions: 8.3 x 5.5 x 1.2 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #553,327 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

4.0 out of 5 stars good overview, December 24, 1999

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!, October 11, 2009

By 

plantnposies "plantnposies" (Emmett, MI USA) - See all my reviews

Amazon Verified Purchase

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, October 9, 2008

By 

Michael D. Keith - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

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.