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Butchering Livestock at Home

Butchering Livestock at Home Storey's Country Wisdom Bulletin A-65

Paperback (06 Jan 1980)

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    Publisher's Synopsis

    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 information

    ISBN: 9780882662794
    Publisher: Storey Publishing, LLC
    Imprint: Storey Publishing
    Pub date:
    Language: English
    Number of pages: 32
    Weight: 454g
    Height: 220mm
    Width: 140mm
    Spine width: 2mm

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