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dc.contributor.authorWellington, G.H.
dc.date.accessioned2006-06-22T16:39:40Z
dc.date.available2006-06-22T16:39:40Z
dc.date.issued2006-06-22T16:39:40Z
dc.identifier.urihttp://hdl.handle.net/1813/3221
dc.description.abstractThis straightforward publication instructs the reader in the steps needed to prepare several types of animals for freezing and consumption. The publication details the importance of sanitation, the tools needed (and care of) as well as the yields expected for different animals. Dozens of black and white photos with step-by-step descriptions guide the reader through the process of cutting meat down to manageable cuts.en
dc.format.extent3959364 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.subjectslaughtering, butchering, boning, beef, lamb, porken
dc.titleCutting Meaten


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