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.

Book details

  • Price: $3.95
  • Pages: 32
  • Format: Ebook only
  • ISBN: 9781603425964

Phyllis Hobson

Author

The late Phyllis Hobson is the author of several books, including Raising a Calf for Beef and Tan your Hide!

Butchering Livestock at Home

by Phyllis Hobson

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