Basic Butchering of Livestock & Game
John J. Mettler
Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

“Provides clear, concise, and step-by-step information for people who want to slaughter their own meat.”
— Mother Earth News
Paperback
Pages: 208
Color: Illustrations throughout

The classic volume in the field, Home Sausage Making is now completely revised and updated to comply with current USDA safety standards and now features 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.
Paper back
Pages: 288
Color: Illustrations throughout
Product Code 6804

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

 

Exciting new book recently released.
By the author of the popular Bush Butchers Bible (also available from The Farmers Mailbox)
Just a bit of a run down: 157 pages. Size 15cm x 21cm spiral bound
This book covers…….
1. Pickling (corning or brining) of meat and poultry
2. Sausage making, skinless, patties, black pudding, salami etc
3. Home cured ham and bacon, dry cure, wet cure and other recipes
4. Making jerky and recipes
5. Smoking meats, fish and poultry, cold smoking, making a cold smoker, which wood, preparation, hot smoking, making a hot smoker.

Farm Butchering & Sectioning Beef DVD
This video shows the complete procedure of cutting up a side of beef. 
Each step is carefully analyzed and related to customer needs. 
Also showing how to roll a sirloin of beef.
Duration 55 minutes.

Bush Butchers Bible:
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

 

Butchering & Dressing Lamb DVD:
A professional slaughterman demonstrates the techniques of slaughtering through to skinning.
Then the butcher Ian Backhouse sections the lamb into the many different cuts, ready for cooking. 
Duration 45 minutes.
Available in Video and DVD

Bush Butchers Bible:
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