Butchering Livestock at Home: Storey's Country Wisdom Bulletin A-65

Butchering Livestock at Home: Storey's Country Wisdom Bulletin A-65

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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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Book Details  


Publisher: Storey Publishing, LLC (June 30, 2010)

Format: EPUB

File size: 2.4 MB

Protection: DRM

Language: English


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