Butchering Poultry, Rabbit, Lamb, Goat, and Pork - by Adam Danforth

This comprehensive guide provides step-by-step photography for safely and humanely slaughtering and butchering small livestock, including poultry, rabbits, sheep, goats, and pigs.

Learn how to create the proper slaughtering conditions, break down the meat, and produce flavorful cuts of meat while prioritizing food safety at all times.

Expert advice on necessary tools and helpful tips on freezing and packaging are also included.

With this guide, you can enjoy the delicious satisfaction that comes with butchering your own meat and take an animal from pasture to freezer with confidence.