Butchering Poultry, Rabbit, Lamb, Goat, and Pork

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

By (author) , By (photographer) , Foreword by


You save US$1.69

Free delivery worldwide

Dispatched from the UK in 2 business days

When will my order arrive?

Expected delivery to United States by Christmas Expected delivery to United States by Christmas

Using 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."

show more

Product details

  • Hardback | 446 pages
  • 218.44 x 274.32 x 25.4mm | 1,678.28g
  • Storey Publishing
  • North Adams, United States
  • English
  • colour illustrations
  • 1612121888
  • 9781612121888
  • 244,138

Other books in Animal Husbandry

Other people who viewed this bought:

Review quote

These books were written by a man who loves livestock, and loves meat with reverence. "

show more

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."

show more