A fact-packed book written by fourth-and fifth-generation
professional butchers. Emphasizes independence, health, and saving money as reasons for learning home butchering. Describes the tools you’ll need and how to choose and care for them. Tells how and where to obtain animals. Great advice on how to select animals, transport carcasses, butcher the beasties, and wrap and store the cuts of meat. Lamb, chicken, beef, veal, pork, game birds and variety meats are all covered in detail. Plenty of step-by-step illustrations to inspire confidence and guarantee success. For the price of a good steak, you really can become your own butcher.
