More and more people are deciding to raise their own meat, from
farmers to homesteaders, even chefs. This is the book that shows
them exactly how to handle the slaughter and butchering of their
livestock in a humane and sustainable way. With step-by-step
photographs of the farm to table process, it is destined to be the
bible on the topic. It begins with general 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 cattle. It includes
detailed descriptions of specialty cuts and how to make them.
General
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