Butchering Livestock at Home
Hobson, Phyllis
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.
კატეგორია:
წელი:
2010
გამომცემლობა:
Storey Publishing, LLC
ენა:
english
ISBN 10:
1603425969
ISBN 13:
9781603425964
ფაილი:
EPUB, 2.46 MB
IPFS:
,
english, 2010