ENGLISH

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

By Joel Salatin , Adam Danforth

Book information

Publisher
STOREY PUB
Year
2014
ISBN
978-1-61212-182-6, 978-1-61212-188-8, 978-1-60342-931-3, 1612121829, 160342931X, 1612121888
Language
english
Format
PDF
Filesize
102 MB (107349704 bytes)
Edition
Com
Pages
446\457
Time added
2016-04-05 23:00:00

Description

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.

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