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

· Sold by Storey Publishing, LLC
4.7
6 reviews
Ebook
456
Pages
Eligible

About this ebook

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.

Ratings and reviews

4.7
6 reviews
Warren Baker
March 21, 2014
This book gives a thorough account of how and why to humanely slaughter and process smaller animals. I would advise a potential reader that it is not a collection of recipes, although good advice for how to approach many of the primals and subprimals is offered. Rather, it is more geared toward the aspiring rancher or backyard farmer. If I had any reservations toward this book at all it would be in regards to the decision to include pigs while reserving cows for their own separate book. I agree that if only two books were allowed to be written, then it was probably the right choice, but I still wish we could have spent more time contemplating the unique challenges and options of butchering pigs. That said, this is a wonderful book, particularly with those of a mindset to be a part in every stage of the production of meat.
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About the author

Adam Danforth is the author of Butchering ChickensButchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. 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. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.

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