Butchering Poultry, Rabbit, Lamb, Goat, & Pork
Locally raised animals, humanely slaughtered and expertly butchered—that is the best meat we can eat. With Adam Danforth’s full-color 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. Includes scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensuring that the animals you process will nourish and satisfy everyone they feed.
- Author: Adam Danforth
- ISBN: 978-1-61212-182-6
- Pages: 446