02223cam a2200361 i 4500 159076907 TxAuBib 20140429120000.0 130730s2014||||||||||||||||||||||||eng|u 2013030702 9781612121826 pbk. : alk. paper 1612121829 pbk. : alk. paper 9781612121888 hardcover : alk. paper 1612121888 hardcover : alk. paper TxAuBib rda Danforth, Adam. Butchering poultry, rabbit, lamb, goat, and pork [HC] : the comprehensive photographic guide to humane slaughtering and butchering / by Adam Danforth. North Adams, MA : Storey Pub., 2014. ix, 446 pages : color illustrations ; 29 cm. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index. From muscle to meat -- Food safety -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions and general slaughter techniques -- Chicken slaughtering -- Chicken butchering -- Rabbit slaughtering -- Rabbit butchering -- Sheep and goat slaughtering -- Sheep and goat butchering -- Pig slaughtering -- Pork butchering -- Packaging and freezing. 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. 20140429. Slaughtering and slaughter-houses. Game and game-birds, Dressing of. Meat cutting. Meat Preservation. Meat animals. Animal welfare.