This vintage volume contains a collection of historical articles on the butchering, trimming, and curing of beef. These timeless articles contain a wealth of useful information on the most cost-effective ways to prepare beef, and will be of considerable utility to those with an interest in economical cooking. Contents include: Home Meat Curing Made Easy, Hereford Breed Annual and Breeders Guide 1930, Meats and Meat Products, and New Easy Money-Saving Way to Cure all Kinds of Meats at Home and Enjoy the Finest Quality and Flavour . Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on curing meat."" | Preparing Beef for the Table - A Collection of Articles on Butchering Trimming and Curing Beef by Various, Paperback | Indigo Chapters