Ever wondered how to turn a whole animal into perfectly portioned cuts without the guesswork? "Basic Butchering of Livestock & Game" by John J. Mettler Jr. is your go-to guide for mastering the art of butchering beef, veal, pork, lamb, poultry, rabbit, and venison. Whether you're a backyard hunter, homesteader, or just curious about where your meat comes from, this book breaks down the process into easy-to-follow steps. From field dressing your game to expertly cutting primal sections, you’ll gain confidence with clear instructions that make butchering approachable and even enjoyable. Plus, you’ll find handy tips on salting, smoking, and curing, so you can elevate your meat preservation game and savor those rich, homemade flavors. Inside, you’ll get practical advice that demystifies slaughtering and butchering, helping you produce expert-quality cuts right at home. No fancy equipment needed—just your willingness to learn and this trusty companion by your side. Ready to take control of your meat from start to finish? Grab this book and start enjoying the satisfying taste of truly homemade cuts today.