Filled with information on all aspects of the nearly lost skill of butchering. Easy enough for amateurs to use, but detailed enough for experienced livestock procedures. Step-by step instructions on beef, veal, pork, lamb, poultry, rabbit & venison. The book contains over 130 illustrations with clear and easy to follow text. Finally, there are 30 pages of recipes. This publication is for anyone who hunts, farms or buys large quantities of meat. Soft cover book with 193 pages.

by John J. Mettler, JR., D.V.M