Ebook: Butchering Livestock at Home

This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef, and hogs and includes information on how to process and use organ meats, pelts and hides, feathers, bones and horns, and fat.;Introduction; Getting Ready; Rabbits; Poultry; Sheep and Goats; Baby Beef or Veal Calves; Hogs; Beef; Storing the Meat; Using the By-Products.