Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm

by Frank G. Ashbrook

Book Overview

Learn to Expertly Butcher, Process, Preserve, and Prepare Meat YourselfFrank G. Ashbrook's classic Butchering, Processing and Preservation of Meat remains the gold standard for do-it-yourself meat... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0442203772
• Release Date: September 1973
• Publisher: Van Nostrand
• Length: 318 Pages
• Weight: 1.14 lbs.
• Dimensions: 8.5" x 0.8" x 5.5"

Customer Reviews

Excellent book!

As a farmer and former butcher, I found the content of this book excellent! The instructions and diagrams are clear and precise. I sent this to friends who were just getting started in processing their own food for their family. They found it quite helpful as well. Covers many types of meat. Great for farmers and hunters.

Butchering, Processing and Preservation of Meat

This book, although dated, provides all the information that a small farmer/homesteader needs for taking meat animals from live to storage ready. it covers all aspects of preservation from salting to freezing and canning. Covers methods that, while still valid, have been supplanted by more modern methods; although not necessarily better method by any means. An excellent reference book for dividing an animal into the best cuts of meat.

good overview

The writer was a biologist and animal husbandman with the USDep.'ts of Agriculture and Interior. This book is a meticulous andcomplete guide to the practice of butchering, from slaughter to sausage. Ashbrook covers cattle, sheep, fish, pigs and poultry; most of the book teaches you how to kill and do basic, on-the-spot butchering. It will not tell you where and how to cut strip steaks, but it will tell you what to feed an animal before you kill, and where to make the first few cuts after the creature hits the ground.