• Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering See large image

    Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Hardback) By (author) Adam Danforth, By (photographer) Keller + Keller, Foreword by Joel Salatin

    $35.06 - Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionUsing detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you ll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals."

Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10


Reviews | Bibliographic data
  • Full bibliographic data for Butchering Poultry, Rabbit, Lamb, Goat, and Pork

    Butchering Poultry, Rabbit, Lamb, Goat, and Pork
    The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
    Authors and contributors
    By (author) Adam Danforth, By (photographer) Keller + Keller, Foreword by Joel Salatin
    Physical properties
    Format: Hardback
    Number of pages: 446
    Width: 222 mm
    Height: 281 mm
    Thickness: 29 mm
    Weight: 1,860 g
    ISBN 13: 9781612121888
    ISBN 10: 1612121888

    BIC E4L: COU
    Nielsen BookScan Product Class 3: S8.4
    B&T Book Type: NF
    BISAC V2.8: TEC003000
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: TVH
    B&T Modifier: Academic Level: 05
    B&T Modifier: Subject Development: 06
    LC subject heading:
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    B&T Modifier: Text Format: 03
    Ingram Subject Code: TE
    LC subject heading:
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    Libri: I-TE
    BISAC V2.8: CKB054000
    BIC subject category V2: WBTB
    B&T Approval Code: A97406041
    BISAC V2.8: TEC003020
    B&T Approval Code: A70010200
    BIC subject category V2: WBW
    LC subject heading: , ,
    DC22: 664/.9029
    LC subject heading:
    DC21: 664.9029
    LC subject heading: ,
    DC22: 664.9029
    LC subject heading:
    LC classification: TS1960 .D25 2014
    Illustrations note
    colour illustrations
    Storey Publishing
    Imprint name
    Storey Publishing
    Publication date
    11 March 2014
    Publication City/Country
    North Adams
    Review quote
    These books were written by a man who loves livestock, and loves meat with reverence. "
    Back cover copy
    Quality Meat from Poultry, Rabbits, Sheep, Goats, and PigsLocally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.Every step of the slaughtering process-- from selecting the proper equipment to preparing, stunning, and bleeding the animals-- is presented with careful consideration for the animals' well-being and your safety.Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.Scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed."