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This title in other editions

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

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

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

About 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.

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

Product Details

ISBN:
9781612121833
Author:
Danforth, Adam
Publisher:
Storey Publishing
Author:
Grandin, Temple
Subject:
Agriculture - General
Subject:
Agriculture & Animal Husbandry
Subject:
Cooking-Specific Ingredients - Meat
Edition Description:
Trade Paperback
Publication Date:
20140331
Binding:
TRADE PAPER
Language:
English
Pages:
352
Dimensions:
10.88 x 8.5 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Science and Mathematics » Agriculture » Animal Husbandry
Science and Mathematics » Agriculture » General

Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering New Trade Paper
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$24.95 In Stock
Product details 352 pages Storey Publishing - English 9781612121833 Reviews:
"Synopsis" by ,

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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