Clem Stechelin's "Solutions for Cutting Meat" DVD gives simple, easy steps for boning, cutting, wrapping and making jerky with deer and elk. Each meat cutting sequence shows close-up steps, and advises which portions you should use for steaks, roasts, burger, jerky and stew meat. This video features master meat cutter Clem Stechelin, who has processed more than 12,000 big game animals in a 40-year career, and Larry D. Jones of Wilderness Sound Productions. 60 minutes.

John Mettler's "Basic Butchering of Livestock & Game" Book provides detailed instructions and easy-to-follow illustrations that demystify the slaughtering and butchering process. Standard domestic and game animals and birds -- from beef and veal to venison, pork, lamb and poultry -- are discussed, as well as: When to slaughter How to skin and butcher Field dressing Methods to avoid contamination and spoilage Aging, dry cures, pickling and smoking The book concludes with more than 30 recipes. 192 pages.