Acknowledgments
PREFACE
INTRODUCTION
The Law
1 TOOLS, EQUIPMENT, AND METHODS
2 BEEF
3 HOGS
4 VEAL
5 LAMB
6 VENISON
7 POULTRY
8 RABBITS AND SMALL GAME
9 LESS POPULAR MEATS
10 MEAT INSPECTION
11 PROCESSING AND PRESERVING
12 RECIPES
GLOSSARY
Table of Weights and Measures
INDEX
