Average Reviews:
(More customer reviews)This book covers various aspects of game processing for a variety of animals. It is aimed at keeping your trophy clean for the taxidermist rather than for quality meat care for food.
As a hunter for 25 years in Idaho, and Montana who eats what he kills, this book isn't for me. It doesn't cover any proper handling techniques beyond getting the elk out of the field. It breezes over the proper aging of meat, and neglects the benefits of leaving the carcass intact with hide on for aging. The author is from Missouri, where heat and humidity take their toll on an animal, and the book is geared for that. He seems to want to rip the animal into many pieces before you even get back home, exposing way to many muscle groups to air and bacteria that then need to be trimmed away.
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The essential guide for hunters who want to bring their quarry to the table.
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