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Butchering Beef

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Butchering Beef

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Adam Danforth  

Colour photographs
352 pages
Publisher: Storey Publishing, USA


    Paperback - March 2014
ISBN: 9781612121833 - AU $ 34.99

 

 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 recognise 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.

Please be aware that all weights, temperatures and measurements are listed in imperial and there is no conversion chart included.

 

 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. In butchering workshops across the United States, including at the Stone Barns Center for Agriculture, Adam shares his skills with individuals who are slaughtering and butchering for personal consumption. He lives in Ashland, Oregon. 

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