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.
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.
About the Author :
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.
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.
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