{"product_id":"butchering-poultry-rabbit-lamb-goat-and-pork-the-comprehensive-photographic-guide-to-humane-slaughtering-and-butchering","title":"Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"As consumers become more and more detached from their food, books like this share how it is possible to take another path, to grab hold of where your food comes from and confront it with compassion and expertise.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This is the intelligent and comprehensive butchery book inquisitive cooks have been waiting for. \"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"An incredible resource for every farmer, hunter, sustainable butcher and professional cook. It is filled with the kind of information that is so hard to come by but \"so\" absolutely necessary from the clear and detailed photos to the precise descriptions of butchery this is a book that should be part of the library of anyone who is interested in where their meat comes from.\"\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten nimals in the United States. ... Great resources.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eForeword by Joel Salatin\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 1\u003c\/p\u003e\n\u003cp\u003eFrom Muscle to Meat\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 2\u003c\/p\u003e\n\u003cp\u003eFood Safety\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 3\u003c\/p\u003e\n\u003cp\u003eTools \u0026amp; Equipment\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 4\u003c\/p\u003e\n\u003cp\u003eButchering Methods\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 5\u003c\/p\u003e\n\u003cp\u003ePre-slaughter Conditions \u0026amp; General Slaughter Techniques\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 6\u003c\/p\u003e\n\u003cp\u003eChicken Slaughtering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 7\u003c\/p\u003e\n\u003cp\u003eChicken Butchering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 8\u003c\/p\u003e\n\u003cp\u003eRabbit Slaughtering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 9\u003c\/p\u003e\n\u003cp\u003eRabbit Butchering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 10\u003c\/p\u003e\n\u003cp\u003eSheep \u0026amp; Goat Slaughtering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 11\u003c\/p\u003e\n\u003cp\u003eSheep \u0026amp; Goat Butchering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 12\u003c\/p\u003e\n\u003cp\u003ePig Slaughtering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 13\u003c\/p\u003e\n\u003cp\u003ePork Butchering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 14\u003c\/p\u003e\n\u003cp\u003ePackaging \u0026amp; Freezing\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eBibliography\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eGlossary\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eResources\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eQuality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eLocally 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.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eEvery 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.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eButcher 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.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eScrupulous 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"These books were written by a man who loves livestock, and loves meat - with reverence.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"These are not mere how-to guides: they are the equivalent of in-depth college courses.\" \n\u003cbr\u003e -- \n\u003ci\u003eCountryside Small Stock Journal\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"These books were written by a man who loves livestock, and loves meat - with reverence.\" \n\u003cbr\u003e -- \n\u003ci\u003eThe Shepherd\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call.\" \n\u003cbr\u003e -- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours.\" \n\u003cbr\u003e -- \n\u003ci\u003eHobby Farms\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat.\"\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eKitchen Arts \u0026amp; Letters\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eHobbyFarms.com\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] breathtaking guide through the paradoxical process of killing animals with compassion. ... For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eThe Shepherd\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis 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.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e ​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. \n\u003cp\u003e\u003c\/p\u003e Winner of the IACP and James Beard Awards. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/03\/2014 pg. 59 (EAN 9781612121826, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781612121826, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/03\/2014 (EAN 9781612121888, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781612121888, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDanforth, Adam\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eAdam Danforth is the author of \u003ci\u003eButchering Chickens\u003c\/i\u003e, \u003ci\u003eButchering Beef\u003c\/i\u003e, and \u003ci\u003eButchering Poultry, Rabbit, Lamb, Goat, and Pork\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danforth, Adam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-03-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Technology \u0026amp; Engineering|Agriculture|Animal Husbandry|Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Slaughtering and slaughter-houses|Game and game-birds, Dressing of|Meat cutting|Meat|Preservation|Meat animals|Animal welfare\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612121826\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781612121826\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":52139898503449,"sku":"SP-9781612121826","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781612121826_spiral.png?v=1773939259","url":"https:\/\/westbindery.com\/products\/butchering-poultry-rabbit-lamb-goat-and-pork-the-comprehensive-photographic-guide-to-humane-slaughtering-and-butchering","provider":"West Bindery","version":"1.0","type":"link"}