Fabian Grimm

Dividing an animal is one of humanity's oldest tasks. Hunters experience this day after day when they have made a kill, allowing them to engage deeply with life, death, and their own nutrition during the processes of hunting, processing, skinning, and butchering. This book serves as a guide to transforming a living deer into a food product. Step-by-step instructions illustrate first the skinning process and then the butchering from the whole piece to vacuum-sealed roasts, with rich illustrations making each step easily understandable even for beginners.