|This is the book for 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
venison, pork, and lamb. Here is everything you need to know: at what
age to butcher an animal, how to kill, skin, slaughter, butcher and how
to dress out game in the field. Salting, smoking, and preserving as well
as tools, equipment and set up are reviewed. Included are more than
thirty recipes using all kinds of meat.
Authored by John J. Mettler, Jr. D.V.M.