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Condition: Used: Good
Comment: Hardcover book without dust jacket. Book shows light reader wear to cover and book edges.Minor bumps to corners.
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Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm Paperback – October 4, 2013

4.5 out of 5 stars 12 customer reviews

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$84.77 FREE Shipping. Only 16 left in stock. Ships from and sold by Amazon.com. Gift-wrap available.
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  • Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm
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  • Basic Butchering of Livestock & Game
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  • A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
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Product Details

  • Paperback: 318 pages
  • Publisher: Van Nostrand; 1955 edition (October 4, 2013)
  • Language: English
  • ISBN-10: 0442203772
  • ISBN-13: 978-0442203771
  • Product Dimensions: 5.5 x 0.8 x 8.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #209,026 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
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.
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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.
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Format: Paperback Verified Purchase
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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Format: Paperback Verified Purchase
the beginning is from like the 50s when people didnt really know much about anatomy or how tissues work. most of the long drawn out stuff in the first chapter you probably already know (I did).It is really useful for breaking down the on every kind of bird, pig, or cow that exists, including deer.I also injoyed the fact that it shows you how to build your own butcher shop and what tools to get. Just like they did back in the day so you dont have to run out and buy expensive equipment. This means alot being a girl and needing to know how much stuff really weighs

Note: this book doesnt recommend stunning first, but the truth is that stunning has come along way since this book. It is much more human and the animal doesnt have to be awake for the kill.

enjoy
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Format: Paperback Verified Purchase
This smaller size book is absolutely full of techniques. Especially if you do your own processing at home. But remember that when it comes to preserving that you research just a little more as the info only meets older regulations.
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Format: Paperback Verified Purchase
I was very disappointed when I received this book from Amazon. The last one third of the book had defective printing and half of the pages were completely blank. The rest of the book had printing issues as well probably before the ink totally ran out. The black and white pictures were not clear at all. I was looking forward to this book but now I have to wait for another one. Just make sure when you get this book that you look at it good when you receive it. Maybe I got the only defective one but I am just mentioning it so other buyers will know to thumb through the book when it is received to make sure there are no printing problems in their books.
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