"Red Book of Butchers, Packers and Sausage Makers" is an important reference book dedicated to the meat industry. The author of the book, George Jacob Sayer, collects all the necessary materials about meat cutting, packaging and sausage production. This book contains useful advice on the selection of raw materials, equipment and production technologies. It will become an indispensable source of information for those who are engaged in the production of meat products or who have a desire to expand their knowledge in this field. "The Red Book of Butchers, Packers and Sausage Makers" is an integral part of the library of every specialist in the meat industry.