Butchering poultry, rabbit, lamb, goat, and pork

Book info: Butchering poultry, rabbit, lamb, goat, and pork (Hardcover, 456 pages – Storey Publishing, LLC, 2014) – Storey Publishing, LLC, 2014. Language: Eng.

Condition: Like New

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.