Related Books
Language: en
Pages: 208
Pages: 208
Type: BOOK - Published: 1986-08-31 - Publisher: Storey Publishing, LLC
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and
Language: en
Pages: 209
Pages: 209
Type: BOOK - Published: 1986-01-01 - Publisher: Storey Publishing
Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat insp
Language: en
Pages:
Pages:
Type: BOOK - Published: 1986-01-10 - Publisher:
Language: en
Pages: 192
Pages: 192
Type: BOOK - Published: 2003-01-01 - Publisher:
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
Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2019-10-29 - Publisher: Harvard Common Press
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, an