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Butchering, processing, and preservation of meat
by F. G Ashbrook
Available from Amazon
$10.50
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Features
Unknown Binding: 318 pages
Publisher: Van Nostrand 1955
Language: English
ASIN: B0007DR5RG
Reader Reviews
This review is from: Butchering, Processing and Preservation of Meat (Paperback)
The writer was a biologist and animal husbandman with the USDep.'ts of Agriculture and Interior. This book is a meticulous andcomplete guide to the practice of butchering, from slaughter to sausage. Ashbrook covers cattle, sheep, fish, pigs and poultry; most of the book teaches you how to kill and do basic, on-the-spot butchering. It will not tell you where and how to cut strip steaks, but it will tell you what to feed an animal before you kill, and where to make the first few cuts after the creature hits the ground.
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Butchering, processing, and preservation of meat
by F. G Ashbrook
Available from Amazon
$10.50
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