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

4.42 (57 ratings by Goodreads)
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Description

Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.show more

Product details

  • Hardback | 446 pages
  • 218.44 x 274.32 x 25.4mm | 1,678.28g
  • Storey Publishing
  • North Adams, United Kingdom
  • English
  • colour illustrations
  • 1612121888
  • 9781612121888
  • 212,068

Review quote

-There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food.-show more

Back cover copy

Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs Locally 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

Rating details

57 ratings
4.42 out of 5 stars
5 65% (37)
4 23% (13)
3 7% (4)
2 0% (0)
1 5% (3)
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