The Complete Whole-Animal Butchery Field Manual

Seven complete carcass-to-table butchery guides in one offline reference: Elk, Cow (Beef), Whole Hog, Whole Lamb, Chicken, Whole Bison, and Deer (Venison).

Every technique, safety rule, yield estimate, and tool recommendation from Wine Drop Cookery's full butchery guide library, compiled into a single document you can keep on your phone or print at your workbench. No internet connection needed while you're elbow-deep in a hindquarter.

Written by Chef Alan, 6-Time 4-Diamond Chef with 36+ years of professional culinary experience.