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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 by Adam Danforth is a detailed guide that covers the humane and efficient process of butchering small livestock. It provides step-by-step instructions and illustrations for preparing and cutting various animals, ensuring optimal yield and preservation of flavour. The book delves into the science behind each technique and includes tips on handling meat safely.
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Format: Hardback
$8000
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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?

This book may appeal to you if you have an interest in farm-to-table practices and are keen on understanding the detailed process of breaking down different types of meat in a humane and sustainable manner. It's perfect for anyone passionate about sustainable agriculture, cooking, or developing new butchery skills.

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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?

Adam Danforth's book is lauded for its comprehensive and insightful approach to butchering, offering more than just basic instructions. It is praised for blending practical guidance with a deep respect for the animals, making it valuable for both newcomers to the farm-to-table movement and those simply interested in understanding meat's journey from livestock to the kitchen. Reviewers highlight its thoughtful presentation and potential to educate on humane practices while providing an informative exploration of meat processing's impact on quality.

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Book Details

INFORMATION

ISBN: 9781612121888

Publisher: Workman Publishing

Format: Hardback

Date Published: 11 March 2014

Country: United States

Imprint: Storey Publishing LLC

Audience: General / adult

DIMENSIONS

Spine width: 30.0mm

Width: 226.0mm

Height: 282.0mm

Weight: 1810g

Pages: 456

Collections

Adam Danforth Cook Books & Recipes Cooking & Food 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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