Basic Butchering of Livestock & Game (ISBN 0882663917)

Excellent book:
Coming from a family of hunters, fisherman, as well as a family that has always grown much of their own food, be it a vegetable garden, or hens for eggs, angus for beef, the occasional pig, sheep, I firmly believe that women (I am one) should know as much about self sufficiency living as possible. This includes knowing how to raise healthy meat animals and how to slaughter them in the most humane and sanitary way possible. I like this book because its easy to read and follow and cover just about every domestic animal I have ever raised for meat, as well as most of the wild game I have had.

Great Reference Book:
Other than the section on venison (which was very helpful), I have only skimmed this book, as I am not yet ready to actually butcher anything else. It seems to offer all the information and sketches that I will need, IF I ever need it ...

A valued meat hand Book:
This is one of the best, if not the best, informational/instruction book I have ever read. It covers every step with great detail. Anyone who even considers cutting up thier own meat, ( and in these's days with all the tainted meat in the stores, who doesn't? ) should buy this book. I consider this a must for sportsman that hunt, as well as for anyone that raises thier own animals. We don't raise our own beef, however we do often buy a quarter, or a side from the butcher, and cut it up our self, thus insuring a clean environment, and safe meat. I also hunt, and have cut up my own venison for years, and still learned some valuable tips as to how to improve the process. I highly recommend BASIC BUTCHERING OF LIVESTOCK & GAME by John J. Mettler.

A lot for the price!:
This book is just as packed full of information as the more expensive books. This is a great book for anyone who processes their own meat or who is wanting to learn how. However, there are some techniques in this book I don't completely agree with. Still, all in all it gets the job done.

Great Book:
Great reference guide for the beginner butcher. Using instructions from this book I processed my own pig from the kill to the freezer in about 3 hours.