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.
- Price: $3.95
- Pages: 32
- Format: Ebook only
- ISBN: 9781603425964
Butchering Livestock at Home
by Phyllis Hobson
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