Free PDF , by Adam Danforth
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, by Adam Danforth
Free PDF , by Adam Danforth
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Product details
File Size: 96121 KB
Print Length: 457 pages
Publisher: Storey Publishing, LLC; Comprehensive edition (March 11, 2014)
Publication Date: March 11, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00ESCVN9I
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Few of us slaughter our own animals but for those of us who do, hunters for instance, this book is an encyclopedia. Beginning with humane slaughter, Danforth takes us traveling though knife sharpening, knot tying, the physiology of animals and meat, the microbiology of aging and spoilage and on through 400 pages of info on every imaginable topic related to butchering. The only fault I would mention is aesthetic. I find many of the photos that accompany us every step of the way to be harsh and unattractive, something to do with the lighting, I think. But if you do any sort of large-scale meat preparation you should be able to put aesthetics aside and concentrate on the educational value of the photos.I received "Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering" by Adam Danforth (Storey Publishing) through NetGalley.com.
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.
I won a LOT of backyard homestead type books. Thus, I have pretty high expectations if it's going to go on my 'essential/favorite' list. This book exceeds my expectations. We have already processed rabbits and chickens on our small acreage prior to getting this book, and this book covers that well. What we were totally intimidated by was the idea of butchering the goats, sheep and pigs ourselves. Now we are 100% confident we can do out on our own and do it properly. There are literally pictures of every step, every cut, detailed explanations, etc. I am normally a cheapskate and buy books used as I did in this case. This is a rare exception where I would be willing to pay full price for this book if I ever need to replace it. Thank you for such an amazing resource!
I had always wanted to raise my own meat for my family. We started with chickens and had no problems doing since I have been a duck and pheasant hunter since a boy. Then came the sheep which I was a little more skeptical doing without gaining more knowledge. So I bought this book and not going to lie probably one of the most interesting books I have ever read. Not only does it provide you with information presented on title of this book, but so much more from why chicken meat is white and other meats are red. How to get the most tender cuts. Pre-butchering and caring for the animal to yield the best quality carcass. Form cuts and make them presentable. etcAnd a little tip, while others may disagree is to buy the e-book. 1. it's cheaper. 2. my cell phone is always on me so if I need to reference something in the book while I am in the field or the yard or really anywhere. I personally prefer regular books normally, but e-book just seemed more practical.
This should be the model for any how-to book. The photographs as very clear and descriptive and the writing is eminently readable and engaging. The author stresses the humane and most gentle methods of rendering the life from the aimals and, aside from the moral issue, the effect stress has on the finished product. Humanely treated animals produce better meat. Danforth explains the chemical a biological reasons for that.Everything he mentions in the text is amply illustrated with the photography. Again, this is the way to write and produce any instructional book.
Although this is a beautiful book with clear, detailed photographs and alot of good "general" information, I found it to be frustratingly incomplete for processing poultry - and that was precisely what I needed detailed instruction on so, this book was not as helpful as it could have been with just a bit more detail, additional photographs and description.
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