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Aug 06, 2013
| ISBN 9781615643424
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Aug 06, 2013 | ISBN 9781615643424
All-in-one resource for processing meat, for the finest and freshest cuts.
Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume.
Readers will discover how to fine-tune their knife skills, as well as the knowledge necessary for the most common cuts. They’ll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
Jamie Waldron first wet his feet at a small country butcher shop as a young teenager. Since then, Jamie has… More about Jamie Waldron
Angela England is the author of Backyard Farming on an Acre (More or Less), a Living Free guide, and a… More about Angela England
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