Butchering Poultry, Rabbit, Lamb, Goat, and Pork

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Butchering Poultry, Rabbit, Lamb, Goat, and Pork

By:  Adam Danforth
Joel Salatin

9781612121888
Product ID:  622188
$56.95 Hardback
 2014/03/11
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Out Of Stock
2014/03/11
Storey Publishing, LLC

Limited ***

8.8 X 11.1 in
456 pg



TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry
COOKING / Methods / Canning & Preserving
COOKING / Specific Ingredients / Meat

"These are not mere how-to guides: they are the equivalent of in-depth college courses."
Countryside & Small Stock Journal

“These books were written by a man who loves livestock, and loves meat – with reverence.”
The Shepherd

"Breathtaking guide through the paradoxical process of killing animals with compassion. ... a transformative wake-up call."
Publishers Weekly

"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.”
Hobby Farms


“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.”

Kitchen Arts & Letters


“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.”

HobbyFarms.com


“[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.”

The Shepherd


“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.”


“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.”


“These books were written by a man who loves livestock, and loves meat – with reverence.”


A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.

Adam 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’s also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Danforth also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Ashland, Oregon.


Joel Salatin is a farmer at the forefront of the trend toward local food and grass-fed meat. His Polyface Farm has been featured in Smithsonian magazine, National Geographic, Gourmet, and countless other radio, television, and print outlets. When he was profiled on the “Lives of the 21st Century” series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. Polyface Farm achieved iconic status when it was featured in theNew York Times bestseller The Omnivore’s Dilemma by Michael Pollan and the award-winning film documentary, Food, Inc. Salatin is also the author of eight books, including Everything I Want to Do is IllegalHoly Cows and Hog Heaven, and Folks, This Ain’t Normal.