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.