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Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs
Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's 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.
Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.
Scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed.
Quality Meat from Poultry, Rabbits, Sheep, Goats, and Pigs
Locally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's 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.
Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species, with hundreds of step-by-step photographs that put you at the butcher's table to observe the art of cutting and boning, trimming fat and connective tissue, and rolling and tying.
Scrupulous attention to sanitation and detailed instructions for packaging and freezing your meat for the best quality, appearance, and freshness ensure that the animals you process will nourish and satisfy everyone they feed.
Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. 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. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.
Foreword by Joel Salatin
Introduction
Chapter 1
From Muscle to Meat
Chapter 2
Food Safety
Chapter 3
Tools & Equipment
Chapter 4
Butchering Methods
Chapter 5
Pre-slaughter Conditions & General Slaughter Techniques
Chapter 6
Chicken Slaughtering
Chapter 7
Chicken Butchering
Chapter 8
Rabbit Slaughtering
Chapter 9
Rabbit Butchering
Chapter 10
Sheep & Goat Slaughtering
Chapter 11
Sheep & Goat Butchering
Chapter 12
Pig Slaughtering
Chapter 13
Pork Butchering
Chapter 14
Packaging & Freezing
Bibliography
Glossary
Resources
| Erscheinungsjahr: | 2014 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Importe, Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612121826 |
| ISBN-10: | 1612121829 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Danforth, Adam |
| Kamera: | Keller, Kennedy |
| Hersteller: | Storey Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 274 x 217 x 32 mm |
| Von/Mit: | Adam Danforth |
| Erscheinungsdatum: | 11.03.2014 |
| Gewicht: | 1,621 kg |
Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. 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. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.
Foreword by Joel Salatin
Introduction
Chapter 1
From Muscle to Meat
Chapter 2
Food Safety
Chapter 3
Tools & Equipment
Chapter 4
Butchering Methods
Chapter 5
Pre-slaughter Conditions & General Slaughter Techniques
Chapter 6
Chicken Slaughtering
Chapter 7
Chicken Butchering
Chapter 8
Rabbit Slaughtering
Chapter 9
Rabbit Butchering
Chapter 10
Sheep & Goat Slaughtering
Chapter 11
Sheep & Goat Butchering
Chapter 12
Pig Slaughtering
Chapter 13
Pork Butchering
Chapter 14
Packaging & Freezing
Bibliography
Glossary
Resources
| Erscheinungsjahr: | 2014 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Importe, Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781612121826 |
| ISBN-10: | 1612121829 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Danforth, Adam |
| Kamera: | Keller, Kennedy |
| Hersteller: | Storey Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 274 x 217 x 32 mm |
| Von/Mit: | Adam Danforth |
| Erscheinungsdatum: | 11.03.2014 |
| Gewicht: | 1,621 kg |
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