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Butchering poultry, rabbit, lamb, goat, and pork

Name: Butchering poultry, rabbit, lamb, goat, and pork
ISBN: 9781612121826

Adam Danforth · 2014 · 446 pages

Slaughtering and slaughter-housesGame and game-birds, Dressing ofMeatMeat animalsMeat cuttingAnimal welfare

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About this book

Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals.