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Nonfiction / Technology & Engineering / Agriculture / Animal Husbandry
Date de parution: June 30th 2010
Butchering Livestock at Home
Storey's Country Wisdom Bulletin A-65
This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef, and hogs and includes information on how to process and use organ meats, pelts and hides, feathers, bones and horns, and fat.
Edition: Digital original
Language: English
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