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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison Paperback – January 10, 1986
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"Basic" is an understatement. I would not recommend to someone that actually what to butcher an animal.
I read a lot of the reviews on this book and it sounded like it was probably very well detailed regarding specific cuts of meat that we're familiar with from the grocer's meat case. After all, it says, "...takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game." That isn't the case, though, at least not for me, and i've been hunting and processing game for a very long time so I have half an idea about the anatomy of deer. I just wanted to be able to extract more commercial types of cuts from my take so I could better prepare the meats and this book sounded like it would provide that information.
There are 30 pages of recipes and only 11 pages on how to find and cut the different beef cuts from the primals, which is pretty much repeated for the hog, and next to nothing for venison. I had to refer to the beef/lamb dissection. The pictures aren't clear enough to discern connective tissue, sinew, etc.
I believe since the book is 'Basic Butchering of Livestock and Game' and not a 'cook book', perhaps more detail should have been given to the dissection of the primal cuts into recognizable meat counter type cuts and then it wouldn't have been so 'basic'. I didn't need help in field dressing etc but it came with the package and since it sounded like the rest would be more helpful and what I was actually needing, I went for it.
I suppose I will use the book to a degree, but mostly it'll probably just go on the bookshelf. In my opinion, it sure isn't what it sounded like in the description or the reviews and I"m certainly glad it wasn't more costly.