Observed arrival · 2026-09-17
The Locker Book Puts a Nebraska Butcher Behind the Counter
Dale Kuenning’s digital meat handbook offers 120 practical lessons on buying, cutting, grinding, curing, cooking, and freezing meat.
Field notes
The book is organized for reference rather than linear reading: its 120 numbered lessons are grouped into working sections such as The Grinder, Salt, Smoke & Cure, and Cold, Bones & What Nobody Buys. Visible examples address two-stage grinding, sausage ratios, nitrite boundaries, carryover cooking, freezer inventory, and the differences between modern pork and older expectations. The page identifies Dale Kuenning as a Nebraska butcher and offers a digital edition for a one-time $37 payment.
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One card from the complete issue