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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Creators
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Series
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Publisher
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Release date
June 30, 2010 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781603425964
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EPUB ebook
- ISBN: 9781603425964
- File size: 2527 KB
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Accessibility
No publisher statement provided -
Languages
- English
Formats
- Kindle Book
- OverDrive Read
- EPUB ebook
Languages
- English
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