SC - Re: Butchery

[James May]

How do you dress the meat?  
 How do you cut the carcass?  Which joints do you want? Cut with the grain of
the meat or against it (depends on the cut of meat)?  How do you get rid of
the membranes that cause some of the strong flavor? 
>> How do you preserve the meat?  What meat is better fresh and what meat will
 survive preservation?  What do you want smoked, salted, frozen, preserved in
 honey/lard, etc?
 
 Let's not forget how to cook it. 
 Lots of questions here besides kill it, cut it up, and eat it.  

 Derdriu >>

Though it is not period, a very good book answering all of these questions
on a variety of meats is:  Butchering, Processing and Preservation of Meat
by Frank G. Ashbrook  ISBN 0-442-20377-2

Jean-Evvess de Chateau Thierry