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Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Adam Danforth
€ 28.99
€ 22.46
FREE Delivery in Ireland
Description for Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Paperback. More and more people are deciding to raise small animals for meat. This book begins with information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken, rabbits, sheep, and pigs. Num Pages: 432 pages, full colour photographs & illustrations throughout. BIC Classification: TVH. Category: (G) General (US: Trade). Dimension: 276 x 216 x 28. Weight in Grams: 1608.
More and more people are deciding to raise small animals for meat. This is the book that shows exactly how to handle the slaughter and butchering of small livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the topic. It begins with general information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken and other poultry, rabbits, sheep, pigs, and goats. It includes detailed descriptions of specialty cuts and how to make them.
Product Details
Publisher
Storey Publishing LLC United States
Number of pages
432
Format
Paperback
Publication date
2014
Condition
New
Weight
1628 g
Number of Pages
432
Place of Publication
North Adams, United States
ISBN
9781612121826
SKU
V9781612121826
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-10
About Adam Danforth
Adam 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's also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Danforth also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Ashland, Oregon. Joel Salatin is a farmer at the forefront of the trend toward local food and grass-fed meat. His Polyface Farm has been featured in Smithsonian magazine, National Geographic, Gourmet, and countless other radio, television, and print outlets. When he was profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. Polyface Farm achieved iconic status when it was featured in theNew York Times bestseller The Omnivore's Dilemma by Michael Pollan and the award-winning film documentary, Food, Inc. Salatin is also the author of eight books, including Everything I Want to Do is Illegal, Holy Cows and Hog Heaven, and Folks, This Ain't Normal.
Reviews for Butchering Poultry, Rabbit, Lamb, Goat, and Pork
[A] breathtaking guide through the paradoxical process of killing animals with compassion. ... For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call.
The Shepherd These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum.
HobbyFarms.com Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat.
Kitchen Arts & Letters These books were written by a man who loves livestock, and loves meat - with reverence. If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours. There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food. These are not mere how-to guides: they are the equivalent of in-depth college courses.
Countryside & Small Stock Journal These books were written by a man who loves livestock, and loves meat - with reverence.
The Shepherd Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call.
Publishers Weekly It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours.
Hobby Farms
The Shepherd These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum.
HobbyFarms.com Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat.
Kitchen Arts & Letters These books were written by a man who loves livestock, and loves meat - with reverence. If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours. There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food. These are not mere how-to guides: they are the equivalent of in-depth college courses.
Countryside & Small Stock Journal These books were written by a man who loves livestock, and loves meat - with reverence.
The Shepherd Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call.
Publishers Weekly It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours.
Hobby Farms