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the comprehensive photographic guide to humane slaughtering and butchering

"Butchering poultry, rabbit, lamb, goat, and pork" was published by Storey Pub. in 2014 - North Adams, MA, it has 446 pages and the language of the book is English.


“Butchering poultry, rabbit, lamb, goat, and pork” Metadata:

  • Title: ➤  Butchering poultry, rabbit, lamb, goat, and pork
  • Author:
  • Language: English
  • Number of Pages: 446
  • Publisher: Storey Pub.
  • Publish Date:
  • Publish Location: North Adams, MA

“Butchering poultry, rabbit, lamb, goat, and pork” Subjects and Themes:

Edition Specifications:

  • Pagination: ix, 446 pages

Edition Identifiers:

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"Butchering poultry, rabbit, lamb, goat, and pork" Table Of Contents:

  • 1- From muscle to meat
  • 2- Food safety
  • 3- Freezing and packaging
  • 4- Tools and equipment
  • 5- Butchering methods
  • 6- Pre-slaughter conditions and general slaughter techniques
  • 7- Chickens and other poultry
  • 8- Rabbits
  • 9- Sheep and goats
  • 10- Pigs.

"Butchering poultry, rabbit, lamb, goat, and pork" Description:

The Open Library:

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.

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