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

by Adam Danforth
Save 24% Save 24%
Current price ₹3,358.00
Original price ₹4,410.00
Original price ₹4,410.00
Original price ₹4,410.00
(-24%)
₹3,358.00
Current price ₹3,358.00

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Book cover type: Hardcover
  • ISBN13: 9781612121888
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Storey Publishing
  • Publisher Imprint: Storey Publishing
  • Publication Date:
  • Pages: 446
  • Original Price: USD 45.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1860 grams
  • BISAC Subject(s): Agriculture / Animal Husbandry, Methods / Canning & Preserving, and Specific Ingredients / Meat

From the Back Cover

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 -- from selecting the proper equipment to preparing, stunning, and bleeding the animals -- is presented with careful consideration for the animals' well-being and your safety.


Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.


Scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed.

Danforth, Adam: -

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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