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- 446pages
- 16 heures de lecture
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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
- Langue
- Année de publication
- 2014
- product-detail.submit-box.info.binding
- (souple)
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- Titre
- Butchering Poultry, Rabbit, Lamb, Goat, and Pork
- Langue
- Anglais
- Auteurs
- Adam Danforth
- Éditeur
- Storey Publishing LLC
- Publié
- 2014
- Format
- souple
- Pages
- 446
- ISBN10
- 1612121829
- ISBN13
- 9781612121826
- Séries
- Mots clés
- Nonfiction, Technologie & Ingénierie, Science et Mathématiques, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Agriculture, Nourriture
- Évaluation
- 4,85 sur 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.