Storey's Country Wisdom Bulletin A-65
by
Phyllis Hobson
Language: English
Release Date: June 30, 2010
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.