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.