By Adam Danforth
Slaughter and butcher your personal animals adequately and humanely with this award-winning advisor. offering unique images of each step of the method, Adam Danforth exhibits you every little thing you must comprehend to butcher fowl, rabbit, lamb, goat, and beef. the way to create the right kind slaughtering stipulations, holiday the beef down, and bring flavorful cuts of meat. Stressing right meals defense always, Danforth presents professional recommendation on helpful instruments and valuable pointers on freezing and packaging. benefit from the scrumptious pride that incorporates butchering your individual meat.
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Extra info for Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Lean carcasses can be draped with cheesecloth, muslin, or caul fat to prevent excessive drying. Sheep and goat (over 12 months) 3 to 10 days See above. Veal 10 to 14 days Lean carcasses can be draped with cheesecloth, muslin, or caul fat to prevent excessive drying. ** *See page 21 for more information on wet aging. **Middle-meat beef primals — rib, short loin, and sirloin — can continue to develop past other primals. The decision to age anything for more than 28 days, however, will be based on flavor and texture development rather than tenderness, as the enzyme action is minimal at that point.
Accidents Happen While the phrase “safety first” may echo in your head while you’re handling sharp knives, saws, and other dangerous tools, accidents will always happen — no matter how careful or how experienced you are. You will notice that I’m wearing a nitrile glove in some photos of the rabbit and poultry slaughter. No stranger to safe knife handling, I still managed to nick my forefinger and thumb while cutting an opening between the gambrel and the shank of a rabbit. The responsible action is to tend to your wounds before continuing: clean, bandage, and cover them, so as to avoid any contamination of the otherwise clean carcasses you’re preparing for consumption.
Great for jointing. S ha p e 40 Cu rv ed b l ade s S tr a i g ht b l ade s Best for accessing the small Better for precision cutting, spaces in joints or hiding. trimming, and portioning. Knife blades are available as flex, semi-stiff (sometimes known as semi-flex), or stiff. Semi-stiff and stiff blades are the two most common options for butchery and are best for those beginning to learn the nuances of cutting, following the curvature of bones, and making their way through joints. Flex blades, with their tendency to wander and change angles with less force, require deft handwork and are more often found on the blocks of experienced butchers.