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Butchering Livestock at Home

Storey's Country Wisdom Bulletin A-65

By Phyllis Hobson

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.

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Product Details
Series
Storey Country Wisdom Bulletin
Categories
Number of pages
32
Publication date
June 30, 2010
ISBN
9781603425964