Details
Revised and updated in 2003, this book is a must for those who butcher their goats, sheep, and other livestock. It has superb drawings and easy-to-read directions including getting ready, killing and skinning, organ removal, butchering. Separate chapters on beef, hogs, veal, lamb, venison, poultry, rabbit and small game, plus tools, equipment, and methods, meat inspection, processing and preserving, and recipes. 192 pages, paperback.
