More and more people are deciding to raise their own meat, from farmers to homesteaders, even chefs. This is the book that shows them exactly how to handle the slaughter and butchering of their 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 cattle. It includes detailed descriptions of specialty cuts and how to make them.
- ISBN10 1603429328
- ISBN13 9781603429320
- Publish Date 11 April 2014 (first published 11 March 2014)
- Publish Status Active
- Imprint Storey Publishing
- Format eBook
- Pages 250
- Language English