BASIC BUTCHERING OF LIVESTOCK AND GAME By John Mettler, Jr. This publication covers the butchering of beef, hogs, veal, lamb, deer, poultry, rabbits and small game. It explains how to butcher each one and then how to cut into table cuts. In addition, it covers smoking and other means of preserving meat. The book contains over 130 illustrations and clear and easy to follow text. Finally there are 30 pages of all kinds of recipes. This book is for anyone who hunts, farms or buys large quantities of meat.