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Butchering Chickens
A Guide to Humane, Small-Scale Processing
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Format: Paperback / softback
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See moreThis step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock. This is part of what makes chickens such an appealing choice for small-scale meat producers.
Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly.
With step-by-step photos and detailed instructions, Butchering Chickens includes chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter, and how to process the birds quickly and humanely. It also covers how to break down the carcasses into cuts and how to package and freeze the cuts to ensure freshness.
This comprehensive handbook gives poultry raisers the information they need to make the most of their meat.
Book Details
INFORMATION
ISBN: 9781635861655
Publisher: Workman Publishing
Format: Paperback / softback
Date Published: 03 March 2020
Country: United States
Imprint: Storey Publishing LLC
Illustration: Full-color; photographs throughout
Audience: General / adult, Tertiary education, Professional and scholarly
DIMENSIONS
Spine width: 12.0mm
Width: 176.0mm
Height: 226.0mm
Weight: 386g
Pages: 176
About the Author
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.
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Butchering Beef
Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary...Paperback$7900Unit price /UnavailableAvailableShips in 2-3 weeks -
Butchering Poultry, Rabbit, Lamb, Goat, and Pork
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 flavourful cuts of meat. Stressing proper food...Hardback$9600Unit price /UnavailableAvailableShips in 2-3 weeks -
Butchering Poultry, Rabbit, Lamb, Goat, and Pork
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 flavourful cuts of meat. Stressing proper food...PaperbackSold Out
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