This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:
"With this book in hand, you should be able to take just about any animal from pen to freezer." "Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."
|Introduction The Law|
|Tools, Equipment, and Methods|
|Rabbits and Small Game|
|Less Popular Meats|
|Processing and Preserving|
|Table of Weights and Measures|
|Table of Contents provided by Publisher. All Rights Reserved.|
Number Of Pages: 208
Published: 10th January 1986
Publisher: Storey Books
Country of Publication: US
Dimensions (cm): 22.9 x 15.2 x 1.4
Weight (kg): 0.34