The complete home guide to practical butchering, cuts, and safe meat handling
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
Covers beef, veal, pork, lamb, poultry, rabbit, venison and more
Clear step-by-step instruction for dressing, cutting, wrapping and freezing
Includes meat charts, cut diagrams and easy-to-follow techniques
Built for beginners, homesteaders, hunters and self-reliant families
Reduce waste and get more value from every animal you process
30-Day Money-Back Guarantee
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A Glimpse Of What You'll Learn
Clear lessons on field dressing, meat cuts, wrapping, freezing, and safe handling.
Field dressing basics
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Learn how to start cleanly and safely before meat is broken down.
Beef, veal, pork and lamb cuts
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Follow the major cuts and the steps for turning carcasses into usable portions.
Poultry, rabbit and small game
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Covers smaller animals with clear, practical steps for home processing.
Venison and wild game handling
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Understand how to handle game meat, trim properly, and reduce waste.
Wrapping, freezing and storage
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Keep meat organized, protected, and ready for the freezer.
Tools, safety and setup
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Know what equipment you need and how to prepare a clean work area.
The Author
Practical guidance from veterinarian John J. Mettler
John J. Mettler, Jr., D.V.M., is a retired large-animal veterinarian in upstate New York and has written several books on animals.
He has written on a broad range of veterinary topics for various magazines and has written a veterinary column for American Agriculturist for over 20 years. He has professional memberships that include the New York State Veterinary Medical Society (past chairman), the American Association of Equine Practitioners, the Society for Theriogenology, and the American Veterinary Medical Association.
John brings a clear, practical approach to home butchering, explaining how to process beef, veal, pork, lamb, poultry, rabbit, and venison with confidence. The book focuses on safe handling, useful cuts, wrapping, freezing, and getting the most value from each animal.
Most meat books skim the hard parts.This one shows the cuts step by step.
Most meat books skim the hard parts.This one shows the cuts step by step.
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Basic Butchering
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Typical alternative
Other Books
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Covers livestock & wild game
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Step-by-step cutting guidance
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Field dressing explained clearly
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Includes curing, smoking & preserving
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Money-Back Guarantee
Not satisfied? Return it within 30 days for a full refund—no questions asked. Try it completely risk-free!
Secure your copy now
100% Satisfaction
Fast Shipping
Easy Returns
Money-Back Guarantee
Not satisfied? Return it within 30 days for a full refund—no questions asked. Try it completely risk-free!
Secure your copy now
100% Satisfaction
Fast Shipping
Easy Returns
Trustpilot Reviews
Exactly what I needed before processing my first deer
I wanted a book that explained the process without making it feel mysterious. The directions are plain, practical, and easy to follow. The sections on cuts and wrapping helped me avoid wasting good meat.
The cut charts finally made sense
I have watched videos for years, but this book made the order of cuts much easier to understand. The instructions are calm, clear, and practical enough to keep beside the work table.
Helped me stop wasting meat
The biggest value for me was understanding where each cut comes from and what to do with it. It made butchering feel organized instead of overwhelming.
Clear enough for a beginner
I bought this before helping with our first lamb and kept referring back to it. The explanations are direct and the diagrams make the process much easier to follow.
A practical book I keep on the shelf
This is not fluffy theory. It is a working reference for cutting, trimming, wrapping, and freezing meat at home. I already marked several pages to come back to.
Great reference for hunting season
I bought it for the venison section and ended up reading the beef and pork chapters too. The instructions make it easier to plan before the animal is on the table.
No-nonsense and easy to follow
The writing is simple in the best way. It tells you what tools to have ready, what to do next, and how to store the meat properly when you are done.
Made home processing less intimidating
I was nervous about doing this at home, but the book breaks it down into manageable steps. The safety and freezing guidance alone made it worth buying.
This belongs in every homestead kitchen
It is the kind of book you keep nearby when you need an answer fast. Practical, direct, and useful for livestock, poultry, rabbit, and game.
Frequently Asked Questions
Find answers to common questions about our products.
Is this book suitable for beginners?
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Yes. The book is written as a practical guide, with clear steps for setup, safe handling, dressing, cutting, wrapping, and freezing.
What animals does it cover?
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It covers beef, veal, pork, lamb, poultry, rabbit, venison, and other game, with guidance for different types of meat and cuts.
Do I need special equipment?
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You only need the proper basic tools, a clean work area, and safe handling habits. The book explains what to prepare before you start.
Is it useful for hunters?
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Yes. The venison and game sections are especially useful for hunters who want to process meat cleanly and reduce waste.
Can this help with freezing and storage?
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Yes. It explains wrapping, freezing, and organizing meat so it stays protected and easy to use later.