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New book on butchering

Posts: 1114
Location: Mountains of Vermont, USDA Zone 3
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We apprenticed for 18 months with master butcher Cole Ward in order to learn meat cutting in preparation for opening our own on-farm USDA/State inspected butcher shop. Cole has an excellent DVD series about cutting pork, lamb and beef. He has just finished a new book greatly expanding on this topic. It is a must read.




Walter Jeffries
Sugar Mountain Farm, LLC
Orange, Vermont

Future On-farm Butcher Shop: http://SugarMtnFarm.com/butchershop
Order Form: http://SugarMtnFarm.com/orderform
Literature: http://SugarMtnFarm.com/lit
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