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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Adams PL Sys. - Geneva Branch||664.902 DAN BUT (Text)||34207002308626||Adult Non-Fiction||Available||-|
|Centerville Center Twp PL - Centerville||664.9029 DAN (Text)||76895000191785||1st Floor Nonfiction||Available||-|
|Milford PL - Milford||664.9029 Dan (Text)||72433000129678||Adult Non-Fiction||Available||-|
|: A Davidson Titles, Inc. selection.|
|Morgan Co PL - Martinsville Main Library||664.9029 DAN (Text)||78551000513757||Non-Fiction||Available||-|
- ISBN: 9781612121833 (pbk. : alk. paper)
- ISBN: 9781612121895 (hardcover : alk. paper)
- Physical Description: ix, 342 pages : color illustrations ; 28 cm
- Publisher: North Adams, Massachusetts : Storey Publishing, 
|Formatted Contents Note:||
From muscle to meat -- Food safety -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions & general slaughter techniques -- Slaughtering cattle -- Beef butchering -- Packaging & freezing.
Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef. --Publisher's marketing.
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|Subject:||Slaughtering and slaughter-houses.