Slaughter and butcher your own animals safely and humanely with this award-winning guide. 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. Enjoy the delicious satisfaction that comes with butchering your own meat.

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