Butchering Poultry, Rabbit, Lamb, Goat, and Pork

Adam Danforth

ISBN 10: 1612121829 / ISBN 13: 9781612121826

Published by Storey Publishing LLC, 2014

About this Item

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. . 2014. Comprehensive. Paperback. . . . . Books ship from the US and Ireland.

Seller Inventory # V9781612121826

Bibliographic Details

• Title: Butchering Poultry, Rabbit, Lamb, Goat, and Pork
• Publisher: Storey Publishing LLC
• Publication Date: 2014
• Language: English
• ISBN 10: 1612121829
• ISBN 13: 9781612121826
• Binding: Soft cover
• Condition: New

About this title

Synopsis

This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.

​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. 

Winner of the IACP and James Beard Awards.

About the Author

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.