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Carcass : Butchering (1) Aim The aim of this guide is to provide a basic introduction to venison butchery covering the primal breakdown of a venison carcass. http://www.bestpracticeguides.org.uk/carcass_butcher.aspx Butchering(2) http://www.bestpracticeguides.org.uk/carcass_butcher02.aspx Butchering(3) http://www.bestpracticeguides.org.uk/carcass_butcher03.aspx |