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.
There are no comments on this title.