⏰ Limited time Summer discount !!
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
  • Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler
1 6

Rated 4.8/5 |14,621+ Homesteaders & Hunters

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler

The complete home guide to practical butchering, cuts, and safe meat handling

  • Beef, veal, pork, lamb, poultry, rabbit, venison and more
  • Clear, step-by-step instruction for dressing, cutting, wrapping and freezing
  • Meat charts and cut diagrams for every animal
  • Trusted by beginners, homesteaders, hunters and self-reliant families
  • Get more usable meat from every animal you process
1
  • American Express
  • Mastercard
  • PayPal
  • Shop Pay
  • SOFORT
  • Union Pay
  • Visa
30
Days
Enjoy 30 days of risk-free returns, backed by our Money-Back Guarantee.

We ensure fast and reliable shipping so your order reaches you on time. Once dispatched, you’ll receive tracking details to stay updated. Delivery times may vary based on your location.

We accept returns within 30 days of delivery if the item is unused and in its original condition. Once approved, refunds are issued to the original payment method.
Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison by John J. Mettler

$43.00
$43.00 $67.00
View full details

A Glimpse Of What You'll Learn

Clear lessons on field dressing, meat cuts, wrapping, freezing, and safe handling.

Field dressing basics

+
Step-by-step guidance on dressing an animal in the field or at home, from the first cut to getting it ready for the cooler. Covers timing, technique, and what to avoid so the meat stays clean.

Beef, veal, pork and lamb cuts

+
Full breakdown of primal and retail cuts for each animal, with diagrams showing exactly where to cut and why. Built so you know what you're producing before the knife goes in.

Poultry, rabbit and small game

+
Plucking, skinning, and breaking down birds and small game the right way. Includes techniques specific to smaller frames that larger-animal guides skip.

Venison and wild game handling

+
From field to freezer: dressing, aging, and butchering venison and other wild game, including notes on chronic wasting disease and avoiding contamination.

Wrapping, freezing and storage

+
How to wrap, label, and freeze cuts so nothing gets freezer-burned or wasted. Includes salting, smoking, and curing methods for longer-term preservation.

Tools, safety and setup

+
What equipment you actually need, how to set up your workspace, and the safety practices that keep butchering day clean and injury-free.

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.

Trustpilot Reviews

Excellent 4.8/5 based on 14,621+ customer reviews
Richard L.

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."
Jane M.

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."
Hester K.

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."
Author Name Here | Location Here

Review title here

"Review text here"

Mastering Self-Reliance and Home Butchering

Find the answers you need to start your homesteading journey today.

Not at all. This manual is specifically designed to demystify the slaughtering and processing journey. It breaks down complex heritage skills into clear, manageable steps. Whether you are a beginner or a tradesperson, you will gain the technical confidence to handle every movement with expert precision, ensuring professional results right in your own backyard.

You do not need a factory to achieve food independence. The guide focuses on practical techniques that work for the home provider. While basic tools are necessary, we emphasize using what you have to create artisan cuts and preserve meat safely, helping you avoid the high costs of professional butchering services and specialized machinery.

Safety is our top priority. Written by an expert with a veterinarian background, the manual provides authoritative instruction on humane slaughtering and field dressing. You will learn how to maintain professional-grade sanitation standards at home, ensuring your organic meat is safer and fresher than industrial alternatives found in the grocery store.

Absolutely. This guide is an essential companion for the outdoor enthusiast. It covers expert field dressing and preservation techniques specifically for wild game like venison. By mastering these skills, you can prevent spoilage in the field and transition your harvest to the table with the same precision as a professional processor.

By eliminating the butcher tax and rising retail prices, you can save hundreds of dollars annually. Learning to produce your own artisan cuts like ribeyes and tenderloins means you get high-quality, organic protein at a fraction of the cost. It is a vital investment for anyone looking to reclaim their food independence and budget.