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. StressingSlaughter 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....
|Title||:||Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering|
|Number of Pages||:||456 Pages|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Reviews
So why would a vegetarian like me read this book? Great question. It caught my eye in a rack at Tractor Supply. I've heard many vegans claim there is no such thing as humane slaughter and I've never seen a how-to slaughter guide which was concerned about humane animal treatment. So I decided to read it and give the book the benefit of the doubt. Did the book convince me to eat meat? Nope. Did the way the book suggested killing the animals put me at ease as something I had no ethical qualms about doing for any reason? Not quite. But overall, I was impressed. Besides being through, explaining well with lots of pictures, and emphasizing cleanliness, it is clear that Danforth truly cares about not causing unnecessary pain, and that was so heartening to read in a world of factory slaughterhouses where cruelty is the rule. If you need or choose to learn how to slaughter, Danforth's book is the one to read for anyone who cares about animals, cleanliness or clear instruction.
The photos and instructions in this book are amazing, and oddly beautiful given the subject matter.Best modern butchering and processing book I've ever seen.
We were able to butcher and pack a batch of meat chickens with basically no experience using only the instructions in this book, and the end result was VERY professional and high quality.
The inclusion of meat as a regular part of diet not only determined the behavioural patterns of the early hominids but also directed the course of human evolution. While the precise path through which the earliest tool technologies emerged is not known, the experimental studies show that a majority of these stone tools were clearly developed for hunting and butchering of the animals. Even if it was easy enough to kill a creature for the earlier hominids, the real problem lied in how to get through the skin and divide up the meat. This led to the emergence of various types of stone tools. While a number of these tools were crude and unsophisticated, these solved the major problems of skinning and dividing up the meat. Gradually we see a refinement in these stone tools as these tools have become smaller but better. At a later stage of human evolution, these stone tools are replaced by the metal tools which took the butchering to another level. Now, humans had the advantage of having so many types of sophisticated tools and these metal tools slowly but surely modified the ways the humans used to butcher an animal earlier on. However, while meat is an important part of diet of many people today, how many of us know the correct way to butcher an animal? It is on this background; this book can be cherished and valued. The book tells us how to prepare animals for slaughter, how to set up a slaughtering and butchering area, and how to select the tools and equipment one will need to ensure a successful slaughtering. Most importantly, this book tells us how to stun and bleed the animal with the certainty that they experience the least amount of pain and discomfort in these final moments of their life. However, this book is not only about telling us the ins and outs of slaughtering but the bulk of this book focuses on the resulting carcasses. Each animal has been treated separately and a wide range of approaches has been explained to break down the carcass and also for cutting. This helps readers to maximise the usage of different carcass we process. While all animals share similar anatomical structures, it is always better to understand shapes of different animals and most importantly the intersection of muscles and the plane of connective tissues. An entire chapter in the book has been devoted to food safety and what people can do to preserve the meat. The book also explains how slaughtering affects the quality of the meat produced. It makes the readers ensure to that the meat they produce is nourishing.The author has done a great job. Each and every step of the butchering process has been explained with the help of photographs, which definitely add quality to the book. I would highly recommend this book to anyone who wants to have a better understanding of meat science. (I received this book from Storey Publishing through NetGalley. The book is expected to release on 11th March 2014)
This is hands-down the BEST single resource for home-butchering that I have come across. With detailed breakdowns of the process and techniques for both slaughtering and butchering poultry, rabbits, goats/sheep and pigs. Opening chapters discuss tools, general procedure, safety and technique while later chapters detail particular animal types with step-by-step color photos. Whether you are a complete novice starting at square one, looking for tips, or brushing up this book (and it's very reasonable price tag for the content,) will be a gem. I reach for it before every butchering day just to refresh my mind, and have loved it.
And informational and educational journey. Presented in an intelligent and straightforward way. If anyone has even a remote interest in butchering their own meat, they should own this book. It is full of really great, step-by-step pictures of the processes described. And, if you're not interested in processing animals, are a vegan, or just cant stomach pictures of internal organs, then please don't open this book. Really, really great job Mr. Danforth. THE book on slaughtering and butchering.
Five gloriously informative stars.