Butchering Livestock at Home

Hobson, Phyllis

ISBN 10: 0882662791 ISBN 13: 9780882662794

Publisher: Storey Books, 1980

Synopsis

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.

About this title

From the Back Cover

Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.

Edition details

• Publisher: Storey Books
• Publication date: 1980
• ISBN 10: 0882662791
• ISBN 13: 9780882662794
• Binding: Pamphlet
• Language: English
• Number of pages: 32