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

Overview

Quality Beef, Respectfully Harvested


Beef cattle are large animals, requiring significant land and expense. Humane slaughtering and efficient butchering will give you the best return on the cattle you process, and Adam Danforth's comprehensive manual guides you through every step.


Be well prepared for slaughtering day. Careful planning and execution - from selecting proper equipment to keeping animals calm ...

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

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Overview

Quality Beef, Respectfully Harvested


Beef cattle are large animals, requiring significant land and expense. Humane slaughtering and efficient butchering will give you the best return on the cattle you process, and Adam Danforth's comprehensive manual guides you through every step.


Be well prepared for slaughtering day. Careful planning and execution - from selecting proper equipment to keeping animals calm and processing the carcass quickly and efficiently - ensure that you will keep stress levels low and meat quality high.


Get the cuts you want from each primal. A detailed beef cut sheet and a thorough understanding of cattle anatomy help you work your way logically through the entire carcass. Hundreds of step-by-step photographs invite you to the butcher's table to learn the art of cutting primals into everything from flank steaks to briskets to standing rib roasts.


Package and freeze your meat to preserve quality, appearance, and freshness. After your entire animal has been cut, trimmed, and portioned, your final steps are to properly wrap and store your beef for maximum flavor and nutrition.

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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
  • Sales rank: 708,234
  • 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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