More and more people are deciding to raise small animals for meat.
This is the book that shows exactly how to handle the slaughter and
butchering of small 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 each type
of smaller animal - chicken and other poultry, rabbits, sheep,
pigs, and goats. It includes detailed descriptions of specialty
cuts and how to make them.
General
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