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

Commendation Quotes:

"As consumers become more and more detached from their food, books like this share how it is possible to take another path, to grab hold of where your food comes from and confront it with compassion and expertise."

"This is the intelligent and comprehensive butchery book inquisitive cooks have been waiting for. "

"An incredible resource for every farmer, hunter, sustainable butcher and professional cook. It is filled with the kind of information that is so hard to come by but "so" absolutely necessary from the clear and detailed photos to the precise descriptions of butchery this is a book that should be part of the library of anyone who is interested in where their meat comes from.""

"A pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten nimals in the United States. ... Great resources."

Foreword by Joel Salatin

Introduction

Chapter 1

From Muscle to Meat

Chapter 2

Food Safety

Chapter 3

Tools & Equipment

Chapter 4

Butchering Methods

Chapter 5

Pre-slaughter Conditions & General Slaughter Techniques

Chapter 6

Chicken Slaughtering

Chapter 7

Chicken Butchering

Chapter 8

Rabbit Slaughtering

Chapter 9

Rabbit Butchering

Chapter 10

Sheep & Goat Slaughtering

Chapter 11

Sheep & Goat Butchering

Chapter 12

Pig Slaughtering

Chapter 13

Pork Butchering

Chapter 14

Packaging & Freezing

Bibliography

Glossary

Resources

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.

"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."

"If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours."

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

"Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat."

"These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum."

"[A] breathtaking guide through the paradoxical process of killing animals with compassion. ... For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call."

This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.

Review Citations:

• Publishers Weekly 03/03/2014 pg. 59 (EAN 9781612121826, Paperback)
• Wilson Nonfiction Catalog 04/11/2019 (EAN 9781612121826, Paperback)
• Publishers Weekly 03/03/2014 (EAN 9781612121888, Hardcover)
• Wilson Nonfiction Catalog 04/11/2019 (EAN 9781612121888, Hardcover)

Contributor Bio:Danforth, Adam

Adam Danforth is the author of Butchering Chickens, Butchering 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.