Kill It, Cook It, Eat It - Episode Guide

Series presented by Richard Johnson which follows the journey of farm animals from the pasture to the plate. Three beef cattle from a local farm are brought in for slaughter.

Lambs from a local farm are brought in for slaughter.

Pigs from a local farm are brought in for slaughter.

This edition takes a close look at the killing methods used in one of the country's smallest family-run abattoirs.

This edition features eight suckling pigs aged from eight to ten weeks.

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

This edition features six veal calves from a Cumbrian farm.

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

This edition compiles the best bits to give an overview of the baby meat-producing industry.

Nine contributors find out what is involved in the shooting, butchering and preparing of deer.

Nine contributors find out what is involved in the shooting, plucking and butchering of wild duck.

Nine contributors find out what is involved in the shooting, skinning and gutting of wild rabbit.

Nine contributors find out what is involved in the shooting, plucking and gutting of wild grouse.

A look back at the hunting methods used and the reactions they provided amongst the guests.

Six volunteers follow the process as cattle go from field to abattoir to burgers on a plate.

Volunteers follow the process as lambs go from field to abattoir to becoming kebabs on a plate.

Volunteers follow the process as pigs go from orchard to abattoir to becoming sausages.

Six volunteers discover how chickens are turned into nuggets.

Chef Peter Gorton shows the volunteers how to cook the more unusual parts of the carcass.

This episode takes a look back through the series highlights, with added new material.

Julia Bradbury hosts a follow-up discussion to the series which explored the moral and ethical issues surrounding the way meat is reared, slaughtered, butchered and prepared.

Julia Bradbury examines attitudes to Christmas meat - where it comes from, how it is raised, how it gets onto the plate and the history of people's eating choices.