by Adam Danforth (foreword by Joel Salatin)
446 pp. w/ color illustrations
Subtitled The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, this book provides instruction on how to humanely slaughter the animal, butcher the carcass and prepare, package and store the meat. This volume covers the livestock you're most likely to encounter on a homestead with one exception: beef, which Danforth covers in a separate volume.
Winner of the James Beard Foundation Book Award