ENGLISH

Butchering Livestock at Home

By Hobson , Phyllis

Book information

Publisher
LLC, Storey Publishing
ISBN
0882662791, 9781603425964, 1603425969
Language
english
Format
EPUB
Filesize
2 MB (2580092 bytes)
Pages
\0
Time added
2020-07-26 19:24:52
Livestock;Meat cutting;Agriculture

Description

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.;Introduction; Getting Ready; Rabbits; Poultry; Sheep and Goats; Baby Beef or Veal Calves; Hogs; Beef; Storing the Meat; Using the By-Products.

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