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- Publisher: CreateSpace Independent Publishing Platform
- Year: 2016
- Pages: 42
- ISBN-10: 154054821X
- ISBN-13: 9781540548214
- Format: 21.6 x 28 x 0.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Slaughtering, Cutting and Processing Beef on the Farm (e-book) (used book) | bookbook.eu
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Description
This special re-print edition of "Slaughtering, Cutting and Processing Beef on the Farm" has not been available to those interested in raising and processing beef since it first appeared on the scene back in 1922. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selecting Beef For Slaughter, Care and Handling of Animal Prior to Slaughter, Slaughtering, Cutting the Meat, Processing the Meat, Canning Beef, Handling the Hide and more. Slaughtering, Cutting and Processing Beef on the Farm will shed considerable light on age old techniques of processing beef and their products. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
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- Publisher: CreateSpace Independent Publishing Platform
- Year: 2016
- Pages: 42
- ISBN-10: 154054821X
- ISBN-13: 9781540548214
- Format: 21.6 x 28 x 0.2 cm, minkšti viršeliai
- Language: English English
This special re-print edition of "Slaughtering, Cutting and Processing Beef on the Farm" has not been available to those interested in raising and processing beef since it first appeared on the scene back in 1922. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selecting Beef For Slaughter, Care and Handling of Animal Prior to Slaughter, Slaughtering, Cutting the Meat, Processing the Meat, Canning Beef, Handling the Hide and more. Slaughtering, Cutting and Processing Beef on the Farm will shed considerable light on age old techniques of processing beef and their products. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Reviews