Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

by John J. Mettler

This guide 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. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. 

Genres: Nonfiction, Reference, Cookbooks, Cooking, Food, Survival, Animals

Paperback

First published January 1, 1986

Reviews

[Elie · Rating 4 out of 5]

A good reference if you already have some experience in butchering. Or a good starting point if you are learning to butcher. I don't think there is enough information to feel competent to butcher with no previous knowledge. But the shorter length makes for an awesome reminder. Or a quick reference for how things work differently for different animals.

[Bryan Lee · Rating 4 out of 5]

Good introduction to butchering and covers all the basics, but I would like to get more in depth when reading. I'll actually have to jump back into butchering...like we did in the fall when I was a kid.

[Sunshine Biskaps · Rating 4 out of 5]

I absolutely have zero interest in butchering any animals, and have a curious mind so picked up this book to see how it’s done by others. Eating meat is a part of many cultures, but seeing it up close and personal like this almost makes me want tp stop eating meat. The poor animals, sacrificing their lives for our nourishment. I hope every creature who does so dies as humanely as possible. The part where the author describes how to butcher venison (p.108) really got me as my dog is the same shape and it hit home to closely. Overall, a good book for anyone wanting to learn how to butcher animals.

[Laura Payne · Rating 5 out of 5]

Well written, author definitely believes in humane treatment when you have to kill for food.

[Tonya Mathis · Rating 4 out of 5]

This book was loaned to my husband by a family friend. I found it very informative, and the pictures helped. I liked some of the recipes at the end. I'll be buying my own copy of it soon.

[Jason Rempel · Rating 3 out of 5]

It is what the title suggests, a basic introduction to butchering. I found it a good outline but I wanted a more in depth guide with greater detail in the illustrations and pictures. All in all, it is a good introduction to the subject.

[Matt · Rating 5 out of 5]

Exactly what the title claims and no less. This book takes you from stunning and slaughtering to breaking an animal into primal and sub-primal cuts. Fantastic if you're looking to learn.

[Vextha Clarke · Rating 3 out of 5]

I quickly scanned through this for reference. Needed a little bit of know how and insight for my writing. I can say, this book was really helpful in that aspect.

[halima duncan · Rating 3 out of 5]

such helpful illustrations. i want to use it.

[Fredrick Danysh · Rating 3 out of 5]

Butchering is an artform. The author shows the reader how to break down and process the carcasses of meat, fish, and fowl for the best results.

[Erin]

My brother in law has this book; I flipped through it over Christmas and wanted to read it in a bit more depth. Made me realize just how little I know about things like hunting.

[Ryan Watkins · Rating 4 out of 5]

This is a great introduction to butchery. The diagrams are easy to follow. Learned a lot.