Kill It, Cook It, Eat It

An audience watches the slaughter of an adult cow.

Omnibus edition featuring highlights from the first three episodes together with a review of the Poultry industry.

This episode features eight goats aged from 12 to 20 weeks.

This episode features eight milk-fed lambs aged between 26 days and 12 weeks.

With the demand for duck having doubled over the past decade, the nine novice hunters are taken back to basics in an effort to understand exactly how this in-demand form of wild game is prepared. The beginners face an intensive gun training session, before they are escorted to some of the most remote ponds of Scotland to shoot mallard at dusk. Julia Bradbury presents

Nine guests are invited to the Highland estate of Balavil to debate the moral and ethical issues surrounding the shooting and eating of grouse. After experiencing the shoot first hand, they pluck and gut the rare birds, and assess whether the experience has changed any of their views. Julia Bradbury presents

The volunteers arrive at Pipers Farm in Devon for an emotional journey as they discover how cattle are slaughtered and turned into burgers. They climb the hill to get up close to and care for the Red Ruby cattle, then help choose two for slaughter and take them to the local abattoir, where they watch the kill - up close and uncensored. They then help butcher and mince the meat to make burgers, but will any of them have the stomach to eat them?

Sausages are on the menu when Pipers pigs are taken from the orchards down to the local abattoir. The volunteers following the journey from field to fork spend time with the pigs and even help castrate piglets. Pigs can be raised in intensive livestock systems which the novice farm hands find challenging and something that changes their views on the meat, and the sausages in particular, that they will eat.

The final challenge for the six volunteers, who are following how animals are raised and then slaughtered for their meat, is to cut and cook up the more unusual parts of the carcass. Award winning chef Peter Gorton shows them how to transform the offal and weird organs into gourmet dishes that will be served for supper. From a whole head to testicles; from heart to tongue, and from gizzard to tail, theres not much of the animal that isnt cooked and served for the final feast.