
Butchering Poultry, Rabbit, Lamb, Goat, and Pork
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
By: Adam Danforth
Hardcover | 11 March 2014 | Edition Number 1
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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.
Industry Reviews
"[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."
--The Shepherd"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"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."
--HobbyFarms.com"These are not mere how-to guides: they are the equivalent of in-depth college courses."
-- Countryside Small Stock Journal
"These books were written by a man who loves livestock, and loves meat - with reverence."
-- The Shepherd
"Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call."
-- Publishers Weekly
"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."
-- Hobby Farms
"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."
"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."
"These books were written by a man who loves livestock, and loves meat - with reverence."
ISBN: 9781612121888
ISBN-10: 1612121888
Published: 11th March 2014
Format: Hardcover
Language: English
Number of Pages: 456
Audience: General Adult
Publisher: Workman
Country of Publication: US
Edition Number: 1
Dimensions (cm): 28.2 x 22.6 x 3.0
Weight (kg): 1.81
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You Can Find This Book In
This product is categorised by
- Non-FictionCooking, Food & DrinkCookery By IngredientCooking With Meat & Game
- Non-FictionEngineering & TechnologyAgriculture & FarmingAnimal Husbandry
- Non-FictionCooking, Food & DrinkRecipes & Cookbooks
- Non-FictionCooking, Food & DrinkPreserving & Freezing
- Non-FictionEngineering & TechnologyAgriculture & FarmingCommercial Horticulture