TY  - BOOK
AU  - Danforth,Adam
TI  - Butchering poultry, rabbit, lamb, goat, and pork: the comprehensive photographic guide to humane slaughtering and butchering 
SN  - 9781612121826 (pbk. : alk. paper)
AV  - TS1960 .D25 2014
U1  - 664/.9029 23
PY  - 2014///
CY  - North Adams, MA
PB  - Storey Pub.
KW  - Slaughtering and slaughter-houses
KW  - Game and game-birds, Dressing of
KW  - Meat cutting
KW  - Meat
KW  - Preservation
KW  - Meat animals
KW  - Animal welfare
N1  - Includes bibliographical references 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
N2  - 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. 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
ER  -