Reddit mentions of Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

A few things that should be addressed, I hope this doesn't come off too negatively.

• Don't tell people they're eating veal when it's pork
  
• It would be a bad idea to use the fat-cap from the loin in sausages, there is way too much silver skin and sinew, grind it and render for lard.
  
• Braising a loin is an affront to the animal that died for it, it tastes sad, dry and stringy.
  
• DON'T TELL PEOPLE THEY'RE EATING VEAL WHEN IT'S PORK.
  
  
  I get that you want to make a Youtube tutorial series, but you need more experience in both the cutting an the cooking of meat. Take a break from making videos to spend time reading/cooking/editing videos.
  
  RESOURCES TO CHECK OUT!
  
  One of the most straight foreward books on Butchery
  
  Amazing techniques on utilizing the whole animal
  
  Great technique for the weird parts
  
  Great foundational stuff as well as a bit about ethics
  
  YOUTUBE VIDZ!
  
  A short series on cool butchery techniques
  
  A well-spring of meat knowledge, dude knows his stuff

There is a fantastic book called Butchering by Adam Danforth that shows (in clear and graphic photo's) absolutely every step from live animal to cuts of meat on a number of animals including pigs (but not cows). It's aimed at the small farmer and everything is laid out as a very matter-of-fact how to. I think that it should be required reading for vegans. It wont change any of their minds and is likely to make them even more firm in their opinions but at least they can have a realistic view of the process rather than the propaganda from both sides.

I cant tell you where to hunt because I have not learned that myself.

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The Meateater guides to "hunting, butchering and cooking wild game" are great for learning how to chop one up.

https://www.amazon.com/dp/081299406X/ref=cm_sw_em_r_mt_dp_U_FmoyCb34ESAMT

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Meateater also has videos on how to butcher a deer in the field, a pig is basically the exact same process.

https://youtu.be/vJtMpbJUXzE

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Once you have it gutted and skinned, this book is nice for breaking down pig.

https://www.amazon.com/gp/product/1612121829/ref=dbs_a_def_rwt_bibl_vppi_i0

[Butchering by Adam Danforth] (https://www.amazon.com/gp/aw/d/1612121829/ref=pd_aw_fbt_14_img_2?ie=UTF8&psc=1&refRID=42BPJX9RRCJ0ZYBVDS9D) and it's companion Butchering Beef are my go-to's for my own reference and for recommendations. I can't read it without a highlighter because I want to remember evveerryythiinngg.

If anyone is interested I’d try pigs and sheep first. It’s an interesting hobby. A whole pig in the 100 pound range should run you about $250-$300 and is a lot of meat once you break it down. Lambs are much more expensive but are fun to break down too. This is a excellent book and there is a companion just on beef. I got my copy used in hard cover.

https://www.amazon.com/Butchering-Poultry-Rabbit-Lamb-Goat/dp/1612121829

Also there are other videos in this series by BA including tuna processing for restaurant use. Good videos.

We've done this too. Well worth the effort. I highly recommend the book we used as a reference. Butchering by Adam Danforth

So, this is a super late reply because I rarely check this sub, but I have to make a recommendation. I own all of the books in this thread and was taught butchery at the CIA according to that text, so they are definitely solid recommendations, but there is a much better series out there for you if you are still looking out for good instructional texts. Adam Danforth has authored a series of books entitled "Butchering: The comprehensive photographic guide to humane slaughtering and butchering". There is one for beef, and one for poultry, rabbit, lamb, goat, and pork. They are instructional, in-depth, and exactly what you want.

This guy's books are essential reads if you really want to get into the butchering aspect. A lot of technical info on how meat and proteins work too.

https://www.amazon.com/Butchering-Poultry-Rabbit-Lamb-Goat/dp/1612121829

Also the hands off approach...
http://www.amazon.com/Butchering-Poultry-Rabbit-Lamb-Goat/dp/1612121829/ref=sr_1_1?ie=UTF8&qid=1397073934&sr=8-1&keywords=adam+danforth

I don't have my shelf in front of me right now, but the one I can remember that I really like is Butchering.

Also, it's not purely butchering or farming, but Steve Rinella's two book series on hunting, butchering, storing, and preparing small to large game is a fantastic resource. Book 1. Book 2.