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Butchering Beef

Butchering Beef

The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

by Adam Danforth
Paperback
Publication Date: 11/03/2014
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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.
ISBN:
9781612121833
9781612121833
Category:
Animal husbandry
Format:
Paperback
Publication Date:
11-03-2014
Language:
English
Publisher:
Workman Publishing
Country of origin:
United States
Pages:
352
Dimensions (mm):
274x216x20mm
Weight:
1.13kg
Adam Danforth

Adam Danforth is the author of Butchering Beef and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. 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 leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.

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