Basic Butchering of Livestock & Game

By John Mettler, Jr, D.V.M. This is a classic book useful to anyone who hunts, farms or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal to pork, poultry, venison and lamb. Text is clear and easy to follow. Elayne Sears has provided 130 highly detailed, helpful illustrations. Step-by-step instructions cover: the age to slaughter, how to kill, skin, bleed and butcher, how to smoke, salt and preserve, tools, equipment and setup. There are also more than 30 recipes. This book is currently in its 27th printing and some inconsequential information is dated, but all in all, this is the best book available on the subject at anywhere near the price. Soft cover, 5.5" x 7" 194 pages, loads of extremely detailed drawings. To Order By Phone Call Toll Free: 866-596-9982