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

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

by Adam Danforth
     
 

View All Available Formats & Editions

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

…  See more details below

Overview

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, leaving nothing to chance. 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.

Editorial Reviews

Publishers Weekly
03/03/2014
Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, rabbits, lambs, pigs, and goats, the author pulls no punches in offering an, at times, breathtaking guide through the paradoxical process of killing animals with compassion. The introduction advises that “slaughtering an animal is not for everyone,” and a quick glimpse of the photography is all readers need to determine if they qualify. Eviscerated hogs, a severed lamb’s head, and a duck being bled are all vividly presented. The opening chapter, “Muscle to Meat,” employs illustrations as well as photos as it tracks the transformation from “complex living system” to a well-aged cut, complete with discussion of fast- and slow-twitch fibers and the three stages of rigor mortis. Numerous tips and techniques are presented for assuring maximum calm with minimal suffering before the kill, and for carving racks of ribs and boneless tenderloins afterwards. 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. (Mar.)
the newspaper of the Midwest Organic & Sustainable Organic Broadcaster
“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
“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.”

HobbyFarms.com
“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.”

The Shepherd
“[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.”

From the Publisher
“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.”

Read More

Product Details

ISBN-13:
9781612121888
Publisher:
Storey Books
Publication date:
03/11/2014
Pages:
456
Sales rank:
373,305
Product dimensions:
8.80(w) x 11.00(h) x 1.20(d)

What People are saying about this

Kitchen Arts & Letters
"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."

Joshua and Jessica Applestone
"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."

Daniel Klein
"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."

chef/owner of Back Forty and Back Forty West and f Peter Hoffman
"This is the intelligent and comprehensive butchery book inquisitive cooks have been waiting for.”

Meet the Author

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. He’s also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Brooklyn, New York.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >