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Basic Butchering of Livestock and Game [Paperback]

John J. Mettler
4.6 out of 5 stars  See all reviews (18 customer reviews)
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Inside This Book (Learn More)
First Sentence
A PROFESSIONAL BUTCHER, like a professional carpenter, has many specialized tools that make his work easier and help to make his finished job look better. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Concordance (Learn More)
These are the most frequently used words in this book.
add  animal  backbone  beef  between  birds  bone  breastbone  bung  butcher  butchering  butter  carcass  chapter  chicken  clean  cook  cool  cup  cut  cutting  day  deer  down  dry  end  enough  fat  figure  find  first  front  good  ground  ham  hand  hang  head  heart  heat  hide  hock  hog  hours  inside  joint  keep  kidneys  knife  lamb  legs  liver  loin  may  meat  minutes  neck  need  now  onion  open  ounces  pepper  pieces  place  pork  pounds  pull  put  rabbit  rear  recipes  remove  rib  roast  round  salt  sauce  sausage  saw  see  separate  should  shoulder  shown  side  skin  small  split  steaks  stew  tablespoons  teaspoon  time  two  use  used  veal  venison  water 
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