Butchering Livestock at Home

Storey's Country Wisdom Bulletin A-65

Nonfiction, Science & Nature, Technology, Agriculture & Animal Husbandry
Cover of the book Butchering Livestock at Home by Phyllis Hobson, Storey Publishing, LLC
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Author: Phyllis Hobson ISBN: 9781603425964
Publisher: Storey Publishing, LLC Publication: June 30, 2010
Imprint: Storey Publishing, LLC Language: English
Author: Phyllis Hobson
ISBN: 9781603425964
Publisher: Storey Publishing, LLC
Publication: June 30, 2010
Imprint: Storey Publishing, LLC
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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