| Details | | Publication Date: | 1986-01-10 |
| Size | | Height: | 9.0 in | | Width: | 6.3 in | | Thickness: | 0.5 in | | Weight: | 12.0 oz |
Publisher's Note Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving.
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