Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering [NOOK Book]

Overview

Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you’ll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide ...

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Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

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Overview

Using detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher cattle for beef. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you’ll recognize from the market, Danforth walks you through every step, leaving nothing to chance. He also covers food safety, freezing and packaging, and tools and equipment. This comprehensive reference is the only guide you need to successfully, safely, and humanely slaughter and butcher your own animal.

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Editorial Reviews

Kitchen Arts & Letters
“Adam Danforth’s two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. … [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully … [and] provide new insights for all of us about butchering and its impact on the quality of meat.”
HobbyFarms.com
“These are not mere how-to guides: they are the equivalent of in-depth college courses. … What’s more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. … On a scale of 1-10, these easily rank 12, minimum.”
The Shepherd
“[A] breathtaking guide through the paradoxical process of killing animals with compassion. … For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call.”
From the Publisher
“There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food.”

“If you’re interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It’s informative, it’s comprehensive, and above all else, it’s reverent and respectful of the animals giving their lives so we can live ours.”

“These books were written by a man who loves livestock, and loves meat – with reverence.”

the newspaper of the Midwest Organic & Sustainable Organic Broadcaster
“Adam Danforth’s two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. … [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully … [and] provide new insights for all of us about butchering and its impact on the quality of meat.”
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Product Details

  • ISBN-13: 9781603429320
  • Publisher: Storey Books
  • Publication date: 4/11/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 352
  • File size: 51 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Brooklyn, New York.


Temple Grandin is the best-selling author of Animals in Translation,Thinking in Pictures, and Humane Livestock Handling. Grandin's humane livestock facility designs have been adopted all over the world, and she is a trusted advisor to several segments of the fast food industry. Her work has been featured on 20/20, Nature, 48 Hours, and The Today Show. Grandin is Assistant Professor of Animal Science at Colorado State University.

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Table of Contents

Foreword

 

Introduction


Chapter 1

From Muscle to Meat


Chapter 2

Food Safety


Chapter 3

Tools&Equipment


Chapter 4

Butchering Methods


Chapter 5

Pre-Slaughtering Conditions

General Slaughter Techniques


Chapter 6

Slaughtering Cattle


Chapter 7

Beef Butchering


Chapter 8

Packaging&Freezing


Glossary


Resources


Index

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