Ever wondered how to break down a whole animal like a pro? Whether you're a backyard hunter, aspiring chef, or just curious about where your meat comes from, *Basic Butchering of Livestock & Game* is your go-to guide. This classic paperback, authored by John J. Mettler Jr., DVM, lays out the essential techniques for butchering beef, veal, pork, lamb, poultry, rabbit, and venison with clear, step-by-step instructions. Packed with over 100,000 detailed illustrations, this unabridged edition makes learning the art of meat processing straightforward and approachable. At a handy 6 x 9 inches and just 12 ounces, it’s the perfect size to keep in your kitchen or workshop for quick reference. Inside, you’ll find comprehensive coverage of basic butchering principles tailored for both livestock and game, helping you confidently prepare your meat from start to finish. Whether you’re tackling a whole chicken or a deer, this book breaks down the process into manageable steps, making it ideal for beginners and seasoned hobbyists alike. No fancy extras—just solid, practical knowledge from a trusted expert, brought to you by Storey Publishing. With 208 pages of meat mastery, this paperback is a timeless resource for anyone serious about understanding their food. Ready to sharpen your skills and take control of your cuts? Grab your copy and turn your butchering curiosity into kitchen confidence.