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.
Chi tiết Ấn phẩm
- Phát hành: 1981
- Nhà Xuất Bản: Garden Way,
- ISBN-10: 0882662791
- Dewey Decimal: 664.902
- Thư viện ECHO: 664.902 HOB