Butchering poultry, rabbit, lamb, goat, and pork : the comprehensive photographic guide to humane slaughtering and butchering / by Adam Danforth ; photos by Keller + Keller.
Publisher: North Adams, MA : Storey Pub., 2014Description: 446 pages : color illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 1612121829 (pbk. : alk. paper)
- 1612121888 (hardcover : alk. paper)
- 9781612121826 (pbk. : alk. paper)
- 9781612121888 (hardcover : alk. paper)
- Comprehensive photographic guide to humane slaughtering and butchering
- 664/.9029 23
Contents:
Summary: "Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you'll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animals."--www.Amazon.com.
From muscle to meat -- Food safety -- Freezing and packaging -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions and general slaughter techniques -- Chickens and other poultry -- Rabbits -- Sheep and goats -- Pigs.
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|
Circulating textbook (3-week)
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NMC Library | Circulating Textbooks | CUL 209 | 1 | Available | 33039001490985 | |||
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Circulating textbook (3-week)
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NMC Library | Circulating Textbooks | CUL 209 | 1 | Checked out | 11/10/2025 | 33039001537546 |
Includes bibliographical references (pages 436-437) and index.
From muscle to meat -- Food safety -- Freezing and packaging -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions and general slaughter techniques -- Chickens and other poultry -- Rabbits -- Sheep and goats -- Pigs.