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Beef on the Farm: Slaughtering, Cutting and Curing Beef
Us Dept of Agriculture
(Author)
·
Sam Chambers
(Introduction by)
·
Createspace Independent Publishing Platform
· Paperback
Beef on the Farm: Slaughtering, Cutting and Curing Beef - Chambers, Sam ; Agriculture, Us Dept of
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Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Thursday, July 04 and
Monday, July 22.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Beef on the Farm: Slaughtering, Cutting and Curing Beef"
This special re-print edition of "Beef on the Farm: Slaughtering, Cutting and Curing" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Subtitled, "Beef on the Farm: Slaughtering, Cutting and Curing", included are details on how to slaughter, preserve and cure beef. 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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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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