Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison. This item is unavailable.
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Language: English
Published by Storey, Pownal, VT, 1986
- Softcover
- Used
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Softcover
Condition: Used - Near fine
£ 3.83
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Pages are clean and unmarked. Cover corners and edges are unmarred. Binding is tight.
Seller Inventory # 072737
- Title
- Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
- Author
- J. Mettler, John
- Publisher
- Storey, Pownal, VT
- Publication year
- 1986
- Condition
- Near Fine
- Dust jacket
- No Jacket
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0882663917
- ISBN 13
- 9780882663913
- Illustrator
- Sears, Elayne
- Dimensions
- 8vo - over 7¾" - 9¾" tall
Detailed instructions and easy-to-follow illustrations demystify slaughtering and butchering from start to finish. This classic covers beef, veal, venison, pork, lamb, and poultry and includes 30 recipes.
"Synopsis" may belong to another edition of this title.
About the Author
John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals, including Basic Butchering of Livestock & Game and Horse Sense. An avid sportsman, his appreciation of the noble turkey was the inspiration for his most recent book, Wild Turkeys. John has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association.
"About the title" may belong to another edition of this title.
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