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This title in other editions

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

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

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs


Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.


Every step of the slaughtering process

Synopsis:

Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs


Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.


Every step of the slaughtering process

About 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.

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

Product Details

ISBN:
9781612121888
Author:
Danforth, Adam
Publisher:
Storey Publishing
Author:
Salatin, Joel
Subject:
Agriculture - General
Subject:
Agriculture & Animal Husbandry
Subject:
Cooking-Specific Ingredients - Meat
Edition Description:
Hardback
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Pages:
456
Dimensions:
10.88 x 8.5 in

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Methods » Preserving
Science and Mathematics » Agriculture » Animal Husbandry
Science and Mathematics » Agriculture » General

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering New Hardcover
0 stars - 0 reviews
$34.95 In Stock
Product details 456 pages Storey Publishing - English 9781612121888 Reviews:
"Publishers Weekly Review" by , "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.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,

Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs


Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.


Every step of the slaughtering process

"Synopsis" by , Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs


Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.


Every step of the slaughtering process

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