| Description |
ix, 446 pages : color illustrations ; 29 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
From muscle to meat -- Food safety -- Freezing and packaging -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions and general slaughter techniques -- Chickens and other poultry -- Rabbits -- Sheep and goats -- Pigs. |
| Summary |
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. 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. |
| Subject |
Slaughtering and slaughter-houses.
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Game and game-birds, Dressing of.
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Meat cutting.
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Meat -- Preservation.
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Meat animals.
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Animal welfare.
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| ISBN |
9781612121826 (pbk. : alk. paper) |
|
1612121829 (pbk. : alk. paper) |
|
9781612121888 (hardcover : alk. paper) |
|
1612121888 (hardcover : alk. paper) |
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9781603429313 (ebook) |
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160342931X (ebook) |
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