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BBC - Kill It, Cook It, Eat It [Series 1, 2, 3] Rapidshare Links Working all full free download

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BBC - Kill It, Cook It, Eat It [Series 1, 2, 3]

Exploring the moral and ethical issues surrounding the way meat is reared, slaughtered, butchered and prepared for our dining tables. A mostly live series, presented by Richard Johnson/Julia Bradbury, which follows the journey of farm animals from the pasture or livestock farm to the lunch plate. An invited audience in a specially constructed studio (built around a working abattoir) watch as the animals are brought to the slaugherhouse, killed, dressed, butchered and cooked. The audience members then decide whether to eat the meat. The audience includes a cross section of the public, from confirmed carnivores to committed vegetarians

Series 1 - Episode 1: Beef
00:43:24 | 608x352 | XviD, 1168 kbps | AC3 128 kbits | 399 Mb

In the first programme, three beef cattle are brought in for slaughter from a local farm

Series 1 - Episode 2: Lamb
00:42:57 | 608x352 | XviD, 1182 kbps | AC3 128 kbits | 399 Mb

Lambs from a local farm are brought in for slaughter

Series 1 - Episode 3: Pork
00:33:59 | 608x352 | XviD, 1199 kbps | AC3 128 kbits | 319 Mb

Pigs from a local farm are brought in for slaughter

Series 1 - Episode 4: Omnibus
00:44:26 | 608x352 | XviD, 1287 kbps | AC3 128 kbits | 449 Mb

With more consumers wanting to know the provenance of the meat they eat, this programme provides an understanding of the slaughter process. With upsetting scenes.

Series 2 - Episode 1: Suckling Pig
00:56:59 | 608x336 | XviD, 1029 kbps | AC3 128 kbits | 474 Mb

This edition features the suckling pig

Series 2 - Episode 2: Kid Goat
00:56:53 | 608x336 | XviD, 1030 kbps | AC3 128 kbits | 474 Mb

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

Series 2 - Episode 3: Veal
00:56:54 | 608x336 | XviD, 1030 kbps | AC3 128 kbits | 474 Mb

This edition features six veal calves from a cumbrian farm.

Series 2 - Episode 4: Milk-Fed Lamb
00:56:59 | 608x336 | XviD, 1030 kbps | AC3 128 kbits | 474 Mb

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

Series 3 - Episode 0: Christmas Special
00:56:53 | 656x368 | XviD, 1327 kbps | AC3 128 kbits | 599 Mb

Every year in the run up to Christmas, millions of birds are killed for yuletide dinner tables. In a huge national mass cull that begins in November and has a deadline of December 25th, more than 10 million turkeys and nearly half a million geese are slaughtered. Many of these will come from huge factory farms working intensely for this time of year. Julia Bradbury examines our attitude to Christmas meat - where it comes from, how it is raised, how it gets to your plate and the history around our eating choices. In a specially constructed restaurant-cum-studio built around a poultry abattoir unit, invited guests watch as the birds are brought in for killing. They are stunned, bled, de-feathered and gutted before their eyes by experienced professional slaughtermen. The birds are then butchered and part of their flesh is cooked and eaten in the studio by the audience. Eight geese and turkeys are brought for slaughter from farms in Lancashire and Essex. The slaughter process continues as normal and each of the birds is checked by an inspector from the meat hygiene service, while a leading veterinary surgeon gives a running commentary of events. The audience participates by eating some of the cooked poultry and discussing their attitudes to the trade in mass produced birds versus those from smaller farms.

Series 3 - Episode 1: Deer
00:56:55 | 656x368 | XviD, 1277 kbps | AC3 128 kbits | 579 Mb

Set against the backdrop of the Highland estate of Balavil, the hunts take us into the little understood world of wild game hunting, part of a no-holds-barred exploration of the issues surrounding the killing and cooking of wild animals for our pleasure and for food. For many, deer stalking is the pinnacle of hunting for sport, but venison is an increasingly popular meat, with the line between hunting for pleasure and shooting for food somewhat blurred. The contributors are trained in rifle shooting and taken out on stalks to see how close they can get to a deer before lining the animal up in their sights and squeezing the trigger. Once a stag is killed, it needs to have its guts removed quickly before being taken off the moor and down to be skinned and the carcass butchered for cooking.

Series 3 - Episode 2: Duck
00:57:10 | 656x368 | XviD, 1075 kbps | AC3 128 kbits | 499 Mb

The nine novice hunters go back to basics, bypass the supermarkets and go out to the Highlands to kill, cook and eat wild duck. Vegetarians, fast food addicts and food connoisseurs challenge themselves to confront the ethical issues of taking another animal's life to feed the nation's ever increasing appetite for meat. They face an intensive gun training session before heading to the ponds to shoot mallard at dusk. Can they deal with the prospect of shooting, plucking and butchering wild animals and do they have the stomach to eat the ducks they might eventually kill?

Series 3 - Episode 3: Rabbit
00:56:48 | 656x368 | XviD, 1332 kbps | AC3 128 kbits | 599 Mb

The nine novice hunters with a range of opinions about the rights and wrongs of meat come to Scotland to have a go at killing rabbits for themselves. After skinning and gutting the rabbit meat is cooked, but will any of the novice hunters have the stomach to taste the rabbit pie?

Series 3 - Episode 4: Grouse
00:56:36 | 656x368 | XviD, 1210 kbps | AC3 128 kbits | 549 Mb

Shooting grouse is seen as the pinnacle of sport shooting and their meat considered a delicacy. The novice hunters debate the moral and ethical issues surrounding the shooting and eating of a wild rare bird, before experiencing the grouse shoot first hand, firing guns and then plucking and gutting the birds that they have killed. Will this experience change any of their views?

Series 3 - Episode 5: Choice Cuts
00:56:43 | 656x368 | XviD, 1085 kbps | AC3 128 kbits | 499 Mb

A look back at the hunting methods involved and the reactions they provided amongst the specially-invited guests.

Series 3 - Episode 6: Cook It Kill It Eat It Changed My Life
00:56:51 | 624x352 | XviD, 1212 kbps | AC3 128 kbits | 550 Mb

Julia Bradbury hosts a follow-up discussion to three series which explored the moral and ethical issues surrounding the way meat is reared, slaughtered, butchered and prepared for our dining tables. Many of those who took part explain why their views on meat and meat-eating have been totally changed.

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