Butchering Livestock at Home

Storey's Country Wisdom Bulletin A-65

Contributors

By Phyllis Hobson

Formats and Prices

Price

$3.99

Price

$4.99 CAD

Format

ebook (Digital original)

Format:

ebook (Digital original) $3.99 $4.99 CAD

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.

On Sale
Jun 30, 2010
Page Count
32 pages
Publisher
Storey
ISBN-13
9781603425964

Phyllis Hobson

About the Author

The late Phyllis Hobson is the author of several books, including Raising a Calf for Beef and Tan your Hide!

Learn more about this author