More and more people are deciding to raise small animals for meat. This is the book that shows exactly how to handle the slaughter and butchering of small livestock in a humane and sustainable way. With step-by-step photographs of the farm to table process, it is destined to be the bible on the topic. It begins with general information about food safety, freezing and packaging, tools and equipment, butchering methods, and pre-slaughter conditions before moving into the specifics of slaughtering and butchering each type of smaller animal - chicken and other poultry, rabbits, sheep, pigs, and goats. It includes detailed descriptions of specialty cuts and how to make them.
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Everything you need to know about humane killing and home butchering. Clear instructions, lots of great photos and with 'stays open' binding. Plent of information for the readers and clear pictures will save those who do not read instructions! Well worth the $
2015 IACP Food Writing/Cookbooks award winner in the Beverage/ Reference/ Technical category "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"
Number Of Pages: 432
Published: 1st March 2014
Country of Publication: US
Dimensions (cm): 27.6 x 21.8 x 2.9
Weight (kg): 1.61
Edition Number: 1