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Butchering Livestock at Home

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.

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Regular Price $3.99

Regular Price $4.99 CAD

Page Count: 32

ISBN-13: 9781603425964

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