இந்த Book உங்கள் மொழியில் இல்லை, இதில் பார்க்கவும்: English (en),
அல்லது Google Translate பயன்படுத்த:  

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.

Publication Details

  • Published: 1981
  • Publisher: Garden Way,
  • ISBN-10: 0882662791
  • Dewey Decimal: 664.902
  • ECHO Library: 664.902 HOB

குறிச்சொற்கள்

Meat Processing Meat

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