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Butchering Poultry, Rabbit, Lamb, Goat and Pork
The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Storey Publishing, USA
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 recognise 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.
Please be aware that all weights, temperatures and measurements are listed in imperial and there is no conversion chart included.
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. In butchering workshops across the United States, including at the Stone Barns Center for Agriculture, Adam shares his skills with individuals who are slaughtering and butchering for personal consumption. He lives in Ashland, Oregon.