Butchering Poultry, Rabbit, Lamb, Goat & Pork
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The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
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 animals to 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.
(446 pages, paperback, USA)
|Dimensions||27.5 × 21.5 × 2.5 cm|