How to Go Whole Hog (and Cow)
b'If you\\u2019re giving serious thought to purchasing fresh, Illinois-produced meat in bulk, you\\u2019ll 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.'