Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Paperback - 2014
by Danforth, Adam
- New
Description
Standard delivery: 6 to 12 days
About Russell Books Ltd British Columbia, Canada
Family owned and operated since 1961. Located in Downtown Victoria selling new, used, and remainder titles in all categories. We also have an extensive selection of Journals, cards and calendars.
Details
- Title Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
- Author Danforth, Adam
- Binding Paperback
- Edition Com
- Condition New
- Pages 456
- Volumes 1
- Language ENG
- Publisher Storey Publishing, LLC, Bx-91
- Date 2014-03-11
- Illustrated Yes
- Features Bibliography, Glossary, Illustrated, Index, Table of Contents
- Bookseller's Inventory # ING9781612121826
- ISBN 9781612121826 / 1612121829
- Weight 3.55 lbs (1.61 kg)
- Dimensions 10.8 x 8.4 x 1 in (27.43 x 21.34 x 2.54 cm)
- Library of Congress subjects Animal welfare, Meat cutting
- Library of Congress Catalog Number 2013030702
- Dewey Decimal Code 664.902
From the rear cover
Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs
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 the animals -- is presented with careful consideration for the animals' well-being and your safety.
Butcher 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.
Scrupulous 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.
Media reviews
Citations
- Publishers Weekly, 03/03/2014, Page 59
