Cutting Meat

dc.contributor.author	Wellington, G.H.
dc.date.accessioned	2006-06-22T16:39:40Z
dc.date.available	2006-06-22T16:39:40Z
dc.date.issued	2006-06-22T16:39:40Z
dc.description.abstract	This 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_US
dc.format.extent	3959364 bytes
dc.format.mimetype	application/pdf
dc.identifier.uri	https://hdl.handle.net/1813/3221
dc.language.iso	en_US
dc.subject	slaughtering	en_US
dc.subject	butchering	en_US
dc.subject	boning	en_US
dc.subject	beef	en_US
dc.subject	lamb	en_US
dc.subject	pork	en_US
dc.title	Cutting Meat	en_US

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