Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Description
This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.
Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging.
Winner of the IACP and James Beard Awards.
PUBLISHER:
Storey Publishing, LLC
ISBN-10:
1612121888
ISBN-13:
9781612121888
BINDING:
Hardback
BISAC:
COOKING
PUBLICATION YEAR:
2014
NUMBER OF PAGES:
456
BOOK DIMENSIONS:
11.15(H) x 8.85(W) x 1.25(D)
AUDIENCE TYPE:
General / Adult
LANGUAGE:
English