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Butchering Poultry, Rabbit, Lamb, Goat, and Pork : The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth (2014, Hardcover)
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About this product
Product Identifiers
PublisherStorey Publishing
ISBN-101612121888
ISBN-139781612121888
eBay Product ID (ePID)159975904
Product Key Features
Book TitleButchering Poultry, Rabbit, Lamb, Goat, and Pork : The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Number of Pages456 Pages
LanguageEnglish
Publication Year2014
TopicAgriculture / Animal Husbandry, Specific Ingredients / Meat, Animals / General, Animal Rights, Methods / Canning & Preserving
IllustratorYes
GenreNature, Cooking, Technology & Engineering
AuthorAdam Danforth
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight64 Oz
Item Length11.2 in
Item Width8.8 in
Additional Product Features
Intended AudienceTrade
LCCN2013-030702
Dewey Edition23
Reviews"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." -- Kitchen Arts & Letters, 'oeIf 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.', 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." -- Countryside Small Stock Journal "These books were written by a man who loves livestock, and loves meat - with reverence." -- The Shepherd "Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call." -- Publishers Weekly "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." -- Hobby Farms, [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., "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." -- HobbyFarms.com, 'oeThere'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.', "These are not mere how-to guides: they are the equivalent of in-depth college courses." -- Countryside & Small Stock Journal "These books were written by a man who loves livestock, and loves meat - with reverence." -- The Shepherd "Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call." -- Publishers Weekly "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." -- Hobby Farms, 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., 'oeThese 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.', 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., 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., 'oeAdam 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.', "[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." -- The Shepherd, 'oe[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.'
Dewey Decimal664/.9029
Table Of ContentForeword 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
SynopsisThis 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. 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. Winner of the IACP and James Beard Awards., 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., A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.
LC Classification NumberTS1960.D25 2014
