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Basic butchering of livestock and game
Publication details: North Adams: Storey Publishing, 1986Description: 192pISBN: 9780882663913Subject(s): Meat and livestock industry | Slaughter of animals | Meat cutting | Meat inspection | Meat processing | Meat preservationLOC classification: TX556.M4Summary: Detailed instructions and esy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic and game animals and birds - from beef and veal to venison, pork, lamb, and poultry are discussed as well as - when to slaughter, how to skin and butcher, field dressing, chronic wasting disease in deer, methods to avoid contamination and spoilage, aging, dry cures, pickling and smoking.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 MET (Browse shelf(Opens below)) | 1 | Available | 190832 |
Detailed instructions and esy-to-follow illustrations demystify the slaughtering and butchering process. Standard domestic and game animals and birds - from beef and veal to venison, pork, lamb, and poultry are discussed as well as - when to slaughter, how to skin and butcher, field dressing, chronic wasting disease in deer, methods to avoid contamination and spoilage, aging, dry cures, pickling and smoking.
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