Beef, veal, pork, lamb, poultry, rabbit, and venison
Whether you hunt or work a small farm and hope to become more self-sufficient, this book can help you enjoy the better flavor of humanely and properly slaughtered and butchered meat. Detailed instructions and easy-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, the latest information on chronic wasting disease in deer, methods to avoid contamination and spoilage, aging, dry cures, pickling, and smoking. The book concludes with more than 30 recipes.
“Provides clear, concise, and step-by-step information for people who want to slaughter their own meat.” -Mother Earth News
“With this book in hand, you should be able to take just about any animal from pen to freezer.” -Countryside magazine