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  1. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering...
  2. The butchershop in the backyard program make it possible for the people to have a steady meat supply available all the time, not only occasionally. The program's prime purpose is not commercial. Its aim is to fight malnutrion right on te spot. At a later date, when that goal is achieved, the...
  3. The purpose of these guidelines is to disseminate practical information on meat hygiene and meat technology to meat industry personnel, such as supervisors and extensionists, and to provide the necessary encouragement for improving production in the meat sector and reducing post-harvest losses....