Basic Butchering of Livestock & Game
Whether a strip of metal shaped into a cone and nailed to a post, or a plastic traffic cone with the tip cut off, this is the easiest way to behead chickens. They cannot flap around. Remember to place a bucket to catch the blood.
by John J. Mettler, Jr., D.V.M.
Table of Contents
Chapter 1: Tools, Equipment, and Methods
Chapter 2: Beef
Chapter 3: Hogs
Chapter 4: Veal
Chapter 5: Lamb
Chapter 6: Venison
Chapter 7: Poultry
Chapter 8: Rabbits and Small Game
Chapter 9: Less Popular Meats
Chapter 10: Meat Inspection
Chapter 11: Processing and Preserving
Chapter 12: Recipes
Butchering
These meat cuts come from one rabbit. Rabbits are easy to take care of, indoors or out, and their fast breeding assures nutritious meat regularly.
by Adam Danforth
Table of Contents
Chapter 1: From Muscle to Meat
Chapter 2: Food Safety
Chapter 3: Tools & Equipment
Chapter 4: Butchering Methods
Chapter 5: Pre-Slaughter Conditions and 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