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Butchering Poultry, Rabbit, Lamb, Goat, and Pork

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
By Adam Danforth
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Butchering Poultry, Rabbit, Lamb, Goat, and Pork offers a comprehensive guide to the humane and efficient slaughter and butchering of various animals. Adam Danforth provides detailed instructions and anatomical drawings to help readers understand the process, focusing on respect for the animal, safety, and skillful technique. The book serves both novices and experienced butchers who want to refine their craft with step-by-step guidance.
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Format: Paperback / softback
$6000
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're interested in traditional butchery techniques and sustainable meat processing. It offers comprehensive guidance on preparing various types of meat, making it appealing to home cooks, farmers, and anyone passionate about understanding the journey from farm to table.

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Butchering Poultry, Rabbit, Lamb, Goat, and Pork

A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.

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 feedback is welcome! Description

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 safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging.

Enjoy the delicious satisfaction that comes with butchering your own meat.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The reviews of Butchering Poultry, Rabbit, Lamb, Goat, and Pork by Adam Danforth highlight it as a comprehensive guide that blends compassionate butchering with practical, skill-enhancing instructions. It's praised for offering a detailed exploration akin to in-depth college courses, with clear photographs and explanations that empower readers to thoughtfully and skillfully process their own meat. The book is also noted for transforming perspectives on meat consumption, appealing not just to budding homestead butchers but also to those who appreciate quality meat preparation, earning high acclaim for its informative and respectful approach towards livestock.

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Book Details

INFORMATION

ISBN: 9781612121826

Publisher: Workman Publishing

Format: Paperback / softback

Date Published: 11 March 2014

Country: United States

Imprint: Storey Publishing LLC

Audience: General / adult

DIMENSIONS

Spine width: 28.0mm

Width: 216.0mm

Height: 276.0mm

Weight: 1490g

Pages: 456

Collections

Adam Danforth Education & Reference Engineering, Technology & Agriculture Non-Fiction Science & Nature

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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