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Basic Butchering Of Livestock And Game Book

Basic Butchering Of Livestock And Game Book

$16.95
  • SKU: 422
  • UPC: 9780882663913
Rated 4.8 out of 5
Read 9 Reviews|1 Question, 1 Answer|37 Buyer Commentsor
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Description

Covers the butchering of beef, hogs, veal, lamb, deer, poultry, rabbits and small game. Learn how to butcher and cut table cuts. 130 illustrations with clear and easy to follow text. 30 pages of recipes. This publication is for anyone who hunts, farms or buys large quantities of meat.

Specs

  • Author: John Mettler, Jr.
  • Paperback: 192 pages
  • Publisher: Storey Publishing
  • Language: English
  • Product Dimensions: 0.5 x 6.1 x 9 inches

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ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

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9 Ratings
4.8out of 5 stars
9 Ratings

Rated 5 stars by 89% of reviewers

Rated 4 stars by 0% of reviewers

Rated 3 stars by 11% of reviewers

Rated 2 stars by 0% of reviewers

Rated 1 star by 0% of reviewers

9 Reviews
Rated 5 out of 5
Oct 11, 2024
Clear and concise
Very clear and concise instructions, looking forward to putting it into practice this season!
Rated 5 out of 5
Mar 2, 2024
Haven't used it yet.
Rated 5 out of 5
Apr 23, 2023
Know How
Good book with detailed instructions and graphics. I feel confident that when the time comes, I'll be successful at butchering and processing.
Rated 5 out of 5
Jun 5, 2022
Very informative!
This book answered a lot of questions on how to do it yourself.
Rated 5 out of 5
Nov 15, 2020
Excellent Basics
The book provides very good basics for butchering different types of livestock, however, I think it would be better if it also contained more details and especially better pictures of how to separate different kinds of meat.
Rated 5 out of 5
Nov 5, 2020
Awesome!
Very helpful! Great item and product for the price!
Rated 5 out of 5
Oct 25, 2020
Great book
I ordered a second copy of this book incase the original is lost or damaged. Use it all the time. Easy to follow and has all the best cuts and info.
Rated 5 out of 5
Oct 21, 2019
Excellent reference book
Lots of information packed into this book.
Rated 3 out of 5
Jun 10, 2020
the not so basic book
The book isn't basic enough it has too many undefined terms and not enough clear pictures .It is OK if you have experience with butchering in general but a true beginner will be left with more questions than answers.
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1 Question
I am looking for a book that clearly shows the locations of the various cuts on a moose, on the front and rear quarters, along the back and everywhere else. A really well illustrated book. Can you tell me more about this book so I know if it perhaps has this type of information.

Only in the USA is Venison Deer only. Most everywhere else wild game is all Venison. Moose is the largest Deer. Butchering will be the same as Deer. Technically Hogs, Sheep, Goats, Pronghorns, Deer, Elk, Moose, etc. all have the same structure and therefor the cuts will be the same. They may have different names. Pork Chop is T-Bone, Pork Loin is Back Strap and can be cut into various cuts from ribeye to sirloin, Tenderloin is Tenderloin, etc. This book should work for all.