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Regular Price $3.99
Regular Price $4.99 CAD
Regular Price $3.99
Regular Price $4.99 CAD
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On Sale
Jun 30, 2010
Page Count
32 Pages
ISBN-13
9781603425964
Description
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.
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