How to Butcher Livestock and Game (Paul Peacock)

Butchering has been on the decline as a trade as more and more have turned to pre-packaged, off the shelf meat. But alongside the increasing interest in self-sufficiency more and more people want to butcher their own food. In How to Butcher Livestock and Game the author explains, in simple everyday language, the processes involved in butchering beef, lamb, pig, rabbit, chicken, game and fish. He is clear that the animal deserves to be treated with respect both when alive and dead and is clear on the rules relating to the home slaughter of animals and guides the reader through all the relevant legislation.