Butchering Chickens Abigail R. Gehring “training” mycelium to respond to

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Butchering Chickens Abigail R. Gehring “training” mycelium to respond toThe space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small farm operations invested in raising meat