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Parameters
- 446 pages
- 16 hours of reading
More about the book
More and more people are deciding to raise small animals for meat. This book begins with information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken, rabbits, sheep, and pigs.
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Butchering Poultry, Rabbit, Lamb, Goat, and Pork, Adam Danforth
- Language
- Released
- 2014
- product-detail.submit-box.info.binding
- (Paperback)
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- Title
- Butchering Poultry, Rabbit, Lamb, Goat, and Pork
- Language
- English
- Authors
- Adam Danforth
- Publisher
- Storey Publishing LLC
- Released
- 2014
- Format
- Paperback
- Pages
- 446
- ISBN10
- 1612121829
- ISBN13
- 9781612121826
- Series
- Tags
- Non-Fiction, Technology & Engineering, Science & Math, Cookbooks, Cookbooks, Food & Drinks, References & Manuals, Agricultural Sciences, Food
- Rating
- 4.85 out of 5
- Description
- More and more people are deciding to raise small animals for meat. This book begins with information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken, rabbits, sheep, and pigs.