Author: Paul Peacock
Butchering has been on the decline as a trade for the last 20 years as more and more have turned to pre-packaged, off the shelf meat. But alongside the increasing interest in self-sufficiency, more and more people want to butcher their own food. In How to Butcher livestock and Game, the author explains—in simple everyday language—the processes involved in butchering beef, lamb, pig, rabbit, chicken, game and fish. He is clear that the animal deserves to be treated with respect both when alive and dead and is clear on the rules relating to the home slaughter of animals and guides the reader through all the relevant legislation.
Format: Softbound
Pages: 160
Length: 5.3 x 8.3
ISBN-13: 9781904871286
Catalog ID: 149124