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

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

by Adam Danforth
     
 

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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 -

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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:
04/11/2014
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
File size:
53 MB
Note:
This product may take a few minutes to download.

What People are saying about this

Kitchen Arts & Letters
"A pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten nimals in the United States. ... Great resources."

Bill Niman
"Over the years, I've met dozens of chefs and home cooks who wanted to buy beef in carcass form from a local farmer. But they found proper butchering daunting. Butchering Beef is packed with photos and thoughtful how-to information that will be extremely useful to anyone wanting to undertake that task. I congratulate and thank Adam Danforth for sharing his considerable knowledge in such a user-friendly format."

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