Butchering poultry, rabbit, lamb, goat, and pork
Subtitle: the comprehensive photographic guide to humane slaughtering and butchering
By: Adam Danforth
Publisher: Storey Pub.
Published: 2014
Place of publication: North Adams, MA
Language: eng
Number of pages: 446
ISBN-13: 9781612121826; 9781612121888; 9781603429313
Subjects: Slaughtering and slaughter-houses; Game and game-birds, Dressing of; Meat; Meat animals; Meat cutting; Animal welfare; Preservation
Description: 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.
Notes: Includes bibliographical references and index.
Table of contents: title: From muscle to meat; title: Food safety; title: Freezing and packaging; title: Tools and equipment; title: Butchering methods; title: Pre-slaughter conditions and general slaughter techniques; title: Chickens and other poultry; title: Rabbits; title: Sheep and goats; title: Pigs.