Hasheider, Philip

Contents: Muscles are meat -- Knives and other equipment -- Beef, bison, and veal -- Sheep, lambs, and goats -- Pork -- Poultry and other fowl -- Venison, moose, elk, and big game -- Rabbits, other small game, and fish -- Meat byproducts and food preservation -- Meat curing and smoking -- Sausages -- Building a butchering business.

Format: text

Publisher / Publication Date: Voyageur Press 2010

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