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Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Anglais) Relié – 11 mars 2014


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EUR 34,78 Livraison à EUR 0,01. Il ne reste plus que 3 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement). Expédié et vendu par Amazon. Emballage cadeau disponible.

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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, leaving nothing to chance. 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."


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15 internautes sur 15 ont trouvé ce commentaire utile 
Perfect for small or farm processors 21 avril 2014
Par XMS - Publié sur Amazon.com
Format: Relié Achat vérifié
This book describes the setup, tools, steps and details of on-farm processing of livestock animals, and the subsequent butchering, packaging and storage of the same.

If you are looking at your own on-farm slaughter, then this book walks you through everything you need to know: tools, location, setup, killing, bleeding, evisceration, skinning (or scalding hogs/plucking poultry), cooling, cutting into primals, breaking down sub-primals, cutting individual portions, and finally packaging and storage. If you are looking to process an already-slaughtered animal (from a processor), then the handling of the carcass is also handled exceptionally well.

The book covers a lot of territory. The slaughter operations is detailed, and the photos are clear and descriptive. For those who might be looking for a "coffee table book", please skip this one. The pictures are quite detailed and many are not the least bit appropriate for the squeamish.

Slaughter is covered for pig, goat, lamb, chicken, duck, goose and some more I probably forgot. You learn those and you can tackle most anything (note that there are no "game" processing in here - it does not cover deer processing through the book would absolutely help you there, as well).

Likewise, lots of detailed pictures on butchery of a carcass. There are useful and engaging sections on the biology and chemistry of muscle and aging - from rigor mortis through outright decay. The trick is to find the happy middle, and this book gets you there by discussing proper aging techniques and times, as well as what to look for and what to expect.

The book shines especially for on-farm or homesteader operations. The slaughter pictures are absolutely spot-on for these crowds: all pictures are "in the field" and assume nothing more than the average farmer might have: tractors, loaders (for big animals), etc. The author does not assume you have a concrete bunker/abbatoire, walk-in coolers or flash freezers.

Sanitation and hazard control are priorities, and much time is spent walking through the ways the farmer or at-home processor can significantly decrease the risks and issues inherent in processing of freshly slaughtered animals. That said, this is not a USDA facility prep guide. You cannot sell this stuff to the public without going through state or federal processes (and in some cases, facilities).

What I like about this book most is the realistic and pragmatic understanding of what on-farm processing entails. For instance, when discussing aging it talks about the optimal aging experience (cooled, controlled and monitored chilling and aging for specific times) and then dives right into the issues many face: no way to guarantee those conditions using "natural" cooling (cold night after a daytime slaughter). The author gives about as clear guidance as possible here: based on conditions, in many you need to process immediately rather than risk bacterial spoilage. You cannot control the weather, but you can control spoilage.

On the downside, the hardcover pages feel like they might eventually slip out from their bindings.

I am not new to these topics. I have slaughtered several species on-farm using many of the same techniques. I am also state-certified and inspected for poultry (big livestock must go through the feds if you plan to sell the end product). But the book is quite valuable because I was able to get ideas to do some things better, and also learned some things I have never tried. Also, I never tire of seeing people do the same thing I do, in different ways.

Another great good point for this book: no recipes that fill pages. If I wanted a cook book, I'd buy one.

Summary: if you are thinking of slaughtering your own animals - or butchering one that was slaughtered for you - then this book is going to get you through those steps on its own. It is the singular best source for this information I have yet found. If you have done ti before, this book will almost surely give you ideas and advice that will help. For the cost of a decent knife, you get a great resource at your fingertips.
10 internautes sur 10 ont trouvé ce commentaire utile 
Comprehensive and approachable 12 mars 2014
Par A. Brown - Publié sur Amazon.com
Format: Relié Achat vérifié
We're not novices by any stretch...having done hundreds of chickens and easily thousands of rabbits. However, we've only done a handful of lamb's, goats, and pigs.

I love the authors approach to pro/con slaughter methods, and the detailed, crisp photographs. This book is accessible to any level...from beginner to those accustomed to slaughter but want to refine their technique. The detail given on the different muscles on these larger mammals was exactly what I was looking for, and compared to other books on the market, it frankly blows them away both in pictorial and in commentary. I also have to say as someone who raises livestock I appreciate the obvious quality of the animals that are pictured. Dare I say meat porn?

This book will replace our previous recommendation of "The basic butchering of livestock and game" and it doesn't hurt that the price points are similar.
10 internautes sur 10 ont trouvé ce commentaire utile 
Phenomenal Resource 24 mars 2014
Par Andrew Cox - Publié sur Amazon.com
Format: Broché Achat vérifié
As a long time chef with an interest in butchery I have viewed and participated in many whole animal breakdowns. In anticipation of the release of "Butchering" I pre-ordered a pig to break down solo. The color and detail of the photos are beautiful but hardly the most impressive part. The comments were invaluable with descriptions on how to find the right places to cut and why you might also try cutting in a different location. I've traditionally cut large roasts and whole muscles for high volume dining so I really appreciated the details down to the steak and how to utilize all the individual muscles of the ham. I'm looking forward to purchasing another whole animal to try out another chapter but not until I make a dent in my chest freezer.
14 internautes sur 16 ont trouvé ce commentaire utile 
Not just another Hippy Dippy Feel Good Locavore book 6 mars 2014
Par northforty - Publié sur Amazon.com
Format: Relié Achat vérifié
I got the book yesterday, and have spent a couple hours reading through it, but haven't read the whole thing cover to cover (yet). This book is packed full of actual useful information. Want to learn how to check if an animal is still aware after you've shot/stunned it? Tap it's eyeball. If it blinks, you have more wore work to do to minimize its suffering.

This book covers everything from slaughtering to ending up with usable cuts of meat. The descriptions are thorough and the pictures are great. It does a great job of describing what can be a very detailed and daunting task for someone who has never done the work before. Highly recommended.
3 internautes sur 3 ont trouvé ce commentaire utile 
The Best Current Series of How to Butcher Adds Its Most Useful Volume 9 septembre 2014
Par James Ellsworth - Publié sur Amazon.com
Format: Broché Achat vérifié
I have reviewed another book in this series. In that review, I opined that most of us would also want to own this book. I bought it. Adam Danforth offers the best currently available series on the craft of professional butchering. I have been 'cutting up in the kitchen' ever since Merle Ellis had a column on the subject and I also own his books. This is the 'next generation' look at 'how to' prepare and animal for the most humane slaughter possible, how to 'do the deed' and how to break down a carcass into a variety of usable parts without having to cook the tendons and sinews and silverskin or any fatty tissue you may think of as unwanted. The pictures here are 'first-rate' and they show the process in a visually instructive step-by-step manner.

If I thought that my children and grandchildren would be interested in this exemplary look at where 'supermarket' cuts come from, I would buy everyone of them a set of Adam Danforth's books. For my specific interests, this one on Poultry, Rabbit, Lamb, Goat and Pork and the one on Beef covers my 'waterfront.'
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