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Field Dressing and Butchering Big Game: Step-by-Step Instructions, from Field to Table Hardcover – January 1, 2002


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Product Details

  • Hardcover: 224 pages
  • Publisher: Lyons Press; 1st edition (January 1, 2002)
  • Language: English
  • ISBN-10: 1585743577
  • ISBN-13: 978-1585743575
  • Product Dimensions: 9.3 x 6.3 x 0.8 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 2.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #205,454 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Burch covers a all big game...he gets you through the field dressing portion with simple illustrations to help you along then move on to some great advice. So whether you've done the chore of taking your game from field to stovetop once or a hundred times, this excellent reference guide has something for everyone ."--American Hunter



"If you are serious about putting meat on your table, this is a great reference for getting it done."-- Wyoming Wildlife

From the Back Cover

To enjoy big game on the table, it is essential to field dress the meat properly transport it quickly, cool the meat down thoroughly and rapidly, butcher it efficiently, and then cook it to your liking. It's easy to do, especially if you follow the step-by-step instructions and illustrations found in Field Dressing and Butchering Big Game.This complete handbook demonstrates the techniques for eviscerating, skinning, and quartering big-game animals such as elk, moose, wild boar, and caribou in the field; basic butchering techniques on how to cut up big game into roasts, chops, steaks, stew meat, and ground chuck; plus a guide to the tools and equipment you'll need to get started. Author Monte Burch also covers cooking methods, and shares many of his favorite recipes. (6 1/2 x 9 1/4, 224 pages, b&w photos, illustrations)

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Customer Reviews

2.3 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By jtn4148 on November 11, 2007
Format: Hardcover
This book covers various aspects of game processing for a variety of animals. It is aimed at keeping your trophy clean for the taxidermist rather than for quality meat care for food.

As a hunter for 25 years in Idaho, and Montana who eats what he kills, this book isn't for me. It doesn't cover any proper handling techniques beyond getting the elk out of the field. It breezes over the proper aging of meat, and neglects the benefits of leaving the carcass intact with hide on for aging. The author is from Missouri, where heat and humidity take their toll on an animal, and the book is geared for that. He seems to want to rip the animal into many pieces before you even get back home, exposing way to many muscle groups to air and bacteria that then need to be trimmed away.
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3 of 3 people found the following review helpful By Clarke Gillespie on August 27, 2009
Format: Hardcover
The book is ok for an overview but very light on specifics. Almost no pictures just some very basic drawings. I bought it for a 12 year old boy who has never killed a deer. He now knows about as much as he did when he got the book. Very poor if it is being used to actually gut and skin a deer.
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By CrownCRanch on September 26, 2009
Format: Hardcover Verified Purchase
My other books on butchering are lacking in field dressing information. This author is very thorough. The only complaints are the instructions for butchering elk, deer, caribou, etc. are essentially the same, so it gets repetitive. Also more ilustrations would have been nice. This book provided the information I was after.
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