Adam Danforth

Butchering Poultry, Rabbit, Lamb, Goat, and Pork (eBook, ePUB)

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Storey Publishing, LLC
• Erscheinungstermin: 11. März 2014
• Englisch
• ISBN-13: 9781603429313
• Artikelnr.: 42027031

Autorenporträt

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.

Inhaltsangabe

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