Butchering Livestock at Home provides simple and easy-to-understand instructions and illustrations of the butchering process. 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.
Informations de publication
- Publié: 1981
- Éditeur: Garden Way,
- ISBN-10: 0882662791
- Dewey Decimal: 664.902
- Bibliothèque ECHO: 664.902 HOB