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

by Adam Danforth, Temple Grandin (Foreword)

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef. 

Genres: Cooking, Cookbooks, Agriculture, Nonfiction

352 pages, Paperback

First published December 3, 2013

Reviews

[J · Rating 5 out of 5]

This book is really more of a 'How to' regarding harvesting of beef and butchering the carcass. Danforth also offers some detailed science regarding meat, and associated biochemical processes.

It is not, however for the faint of heart. It is, after all, a how to book.

[Travis · Rating 5 out of 5]

This book is fantastic. I have been doing home butchering of deer and pigs for a several years and have helped with a couple emergency butchers with cattle and this book answered several questions that I have not been able find in other books or internet resources. Butchering Beef is well written and skillfully photographed. There may be a better resource out there for beef butchering, but I have not found it yet.

[Evans · Rating 5 out of 5]

Great resource. Very informative, easy-to-follow, thoughtful photographs.