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.
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.
Table of Contents
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
What People are Saying About This
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."
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."
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.”
