Just ran across this from a recommendation from a site I sometimes visit...
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
This book is currently $1.70 for 457 pages, and it has 4.9 out of 5 with 165 reviews. It sounds like a good deal for the price, and I've already grabbed it. Perhaps someone else will be interested.
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Adam 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's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.
He is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. His interest with the human-animal relationship -- historically and modern -- is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery. Adam lives in Ashland, OR.
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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’s two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. … [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully … [and] provide new insights for all of us about butchering and its impact on the quality of meat.”
(Kitchen Arts & Letters)
“These are not mere how-to guides: they are the equivalent of in-depth college courses. … What’s more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. … On a scale of 1-10, these easily rank 12, minimum.”
(HobbyFarms.com)
“[A] breathtaking guide through the paradoxical process of killing animals with compassion. … For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call.”
(The Shepherd)
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