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Butchering Livestock at Home: Storey's Country Wisdom Bulletin A-65
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.
ebook, 35 pages
Published June 30th 2010 by Storey Publishing
(first published January 6th 1980)
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