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

by Adam Danforth, Temple Grandin (Foreword)

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.

Genres: Cooking, Cookbooks, Agriculture, Nonfiction

352 pages, Hardcover

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.