It provides professional tips and techniques, and invaluable advice on what equipment you will need to butcher any type of animal, as well as instructions for equipment and techniques for killing, hoisting, skinning, gutting, aging, cutting, and storing beef.

Meat preservation is also covered, with information on freezers and freezing technology, building your own smoker, canning, drying, salting, curing, making jerky, and more. Some by-product uses such as soap, pillow stuffing, and gelatin are also covered. There are even some 'old time' recipes for making the most out of the meat and by-products.