You have no items in your shopping cart.
Butchering Poultry, Rabbit, Lamb, Goat, Pork
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
by Adam Danforth
Foreword by Joel Salatin
Quality meats 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.
Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. In butchering workshops across the United States, including at the Stone Barns Center for Agriculture, Adam shares his skills with individuals who are slaughtering and butchering for personal consumption. He lives in Ashland, Oregon.
Color photos provided throughout book.
Paperback, 8.5" x 11", 446 Pages
|Manufacturer Part Number||622182|
|Requires Shipping Upcharge||No|