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

Danforth, Adam

Couverture souple

ISBN 10 : 1612121829 ISBN 13 : 9781612121826

Editeur : Storey, 2014

Synopsis

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 flavorful 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.

A propos du livre

À propos de l?auteur

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.

À propos de la quatrième de couverture

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.

Détails de l'édition

• Éditeur: Storey
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 1612121829
• ISBN 13: 9781612121826
• Reliure: Broché
• Nombre de pages: 456
• Coordonnées du fabricant: WordUnited GmbH; distribution@wordunited.com; ; Theodorstrasse 105; DUSSELDORF; 40472; Allemagne