At last, a book that offers the reader a helpful and genuine opportunity to learn the real skills of butchering.
The Bush Butchers' Bible, written in four sections: Beef Cattle, Small Stock (sheep, goats, calves, etc.),
Pigs, & Poultry, is packed with well over 300 diagrams; clearly detailing each process in sequence;
from the kill - to cutting for the table.
Covering all domestic farm animals, and including a first rate section on poultry, the book is a must for all home butchers who aspire to carry out their work at a professional level.
GREAT GIFT IDEA
Michael ‘Mick’ Gale has an extensive knowledge of both, the meat industry, and farming. He entered the meat trade in 1962, in a part-time, after school, position. In 1964 he began his full time apprenticeship.
Since those early years, Mick has: managed and owned several butcher’s shops; been a leading hand in boning rooms, and on numerous slaughter-floors; carried out contract cutting for schools and hospitals; and performed countless cutting demonstrations.
Nevertheless, the work that has provided him the greatest satisfaction is on-farm butchering.
Paperback
Spiral Bound
116 Pages
