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The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Get better quality meat and food you can trust when you process your own meat. This comprehensive butchering book will take you through each step with careful consideration for the animals' well-being and your safety. Learn how to butcher the carcass to maximize food yield and get the cuts you want as well. Also includes detailed instructions for packaging and freezing your meat.
CONTENTS Foreword by Joel Salatin Introduction
Chapter 1: From Muscle to Meat Chapter 2: Food Safety Chapter 3: Tools and Equipment Chapter 4: Butchering Methods Chapter 5: Pre-slaughter Conditions and General Slaughter Techniques Chapter 6: Chicken Slaughtering Chapter 7: Chicken Butchering Chapter 8: Rabbit Slaughtering Chapter 9: Rabbit Butchering Chapter 10: Sheep and Goat Slaughtering Chapter 11: Sheep and Goat Butchering Chapter 12: Pig Slaughtering Chapter 13: Pork Butchering Chapter 14: Packaging and Freezing
Bibliography Glossary Resources