Basic Butchering of Livestock & Game (Paperback)

~ (Author) "A PROFESSIONAL BUTCHER, like a professional carpenter, has many specialized tools that make his work easier and help to make his finished job look better..." (more)
Key Phrases: gambrel space, gambrel stick, pork trimmings, United States, Boston Butt, Sirloin Steaks (more...)

Editorial Reviews

Review

"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

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Product Details

• Paperback: 208 pages
• Publisher: Storey Publishing, LLC (January 10, 1986)
• Language: English
• ISBN-10: 0882663917
• ISBN-13: 978-0882663913
• Product Dimensions: 8.9 x 6 x 0.6 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (22 customer reviews)
• Amazon.com Sales Rank: #3,117 in Books (See Bestsellers in Books)

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  #1 in	Books > Professional & Technical > Professional Science > Agricultural Sciences > Animal Husbandry > Meat
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  #4 in	Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences

Customer Reviews

Most Helpful Customer Reviews

66 of 66 people found the following review helpful:

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

By	Charles S. Holzheimer "durnik150" (Centennial, CO) - See all my reviews (REAL NAME)

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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.

56 of 56 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 (Davenport, Iowa) - See all my reviews

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!

37 of 37 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 "Maddmax1" (Bozeman, MT United States) - See all my reviews (REAL NAME)

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.