Beef cuts don’t have to be intimidating. Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. The experts at the Cattlemen’s ...

This excerpt on butchering meat was taken from the homesteading book Farming for Self-Sufficiency: Independence on a 5-Acre Farm by John and Sally Seymour Copyright ...

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