{"id":427,"date":"2026-07-05T17:37:54","date_gmt":"2026-07-05T17:37:54","guid":{"rendered":"https:\/\/www.survivorlibrary.com\/?page_id=427"},"modified":"2026-07-05T17:37:54","modified_gmt":"2026-07-05T17:37:54","slug":"library-butchering","status":"publish","type":"page","link":"https:\/\/www.survivorlibrary.com\/index.php\/library-butchering\/","title":{"rendered":"Library-Butchering"},"content":{"rendered":"

Butchering<\/h1>\n

Return to Main Index<\/a><\/h3>\n
\n \n \n \n \n \n \n <\/colgroup>\n \n\n \n\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
DateAdded<\/th>Title<\/th>Size<\/th>Link<\/th><\/tr>\n<\/thead>\n
2026-07-01<\/td>Beef_On_The_Farm-Slaughtering_Cutting_Curing_1924<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Beef_Slaughtering_Cutting_Preserving_And_Cooking_On_The_Farm_1977<\/td>61 mb<\/td>PDF 61 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butchering_Processing_And_Preservation_Of_Meat_1955<\/td>64 mb<\/td>PDF 64 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Butchers_Packers_And_Sausage_Makers_Red_Book_1913<\/td>6 mb<\/td>PDF 6 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Handbook_On_Cutting_Lamb_1940<\/td>6 mb<\/td>PDF 6 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Lamb_Slaughtering_Cutting_Preserving_And_Cooking_On_The_Farm_1977<\/td>34 mb<\/td>PDF 34 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Meatcutting_Workbook_Part_1_1981<\/td>1 mb<\/td>PDF 1 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Meatcutting_Workbook_Part_2_1982<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Processing_Factors_Affecting_The_Quality_Of_Pheasant_Meat_1968<\/td>2 mb<\/td>PDF 2 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Receiving_Blocking_And_Cutting_Meats_In_Retail_Food_Stores_1953<\/td>3 mb<\/td>PDF 3 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Secrets_Of_Meat_Curing_And_Sausage_Making_1922<\/td>39 mb<\/td>PDF 39 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Slaughtering_Cutting_And_Processing_Beef_On_The_Farm_1965<\/td>22 mb<\/td>PDF 22 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>Slaughtering_Cutting_And_Processing_Pork_On_The_Farm_1973<\/td>29 mb<\/td>PDF 29 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Hotel_Butcher_Garde_Manger_And_Carver_1916<\/td>18 mb<\/td>PDF 18 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Modern_Packing_House_1905<\/td>35 mb<\/td>PDF 35 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Packers_Encyclopedia-Blue_Book_Of_American_Meat_Packing_1922<\/td>18 mb<\/td>PDF 18 mb<\/a><\/td> <\/tr>\n
2026-07-01<\/td>The_Retail_Butcher_1911<\/td>5 mb<\/td>PDF 5 mb<\/a><\/td> <\/tr>\n <\/tbody>\n <\/table>\n \n \n \n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Butchering Return to Main Index<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-427","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/comments?post=427"}],"version-history":[{"count":1,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/427\/revisions"}],"predecessor-version":[{"id":428,"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/pages\/427\/revisions\/428"}],"wp:attachment":[{"href":"https:\/\/www.survivorlibrary.com\/index.php\/wp-json\/wp\/v2\/media?parent=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}