How to Go Whole Hog (and Cow)

from Partners · host Illinois Farm Bureau

If you’re giving serious thought to purchasing fresh, Illinois-produced meat in bulk, you’ll want to hear from Bethany Petentler, a worker at a western Illinois custom slaughter and meat processor, and University of Illinois meat expert Brandon Klehm. Author Joanie Stiers, who wrote the story in the summer edition of Partners magazine, shares what she learned too.

Episode metadata supplied by the publisher feed · Published Jun 3, 2020

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How to Go Whole Hog (and Cow)

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