{"product_id":"butchering-beef-the-comprehensive-photographic-guide-to-humane-slaughtering-and-butchering","title":"Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Over the years, I've met dozens of chefs and home cooks who wanted to buy beef in carcass form from a local farmer. But they found proper butchering daunting. \"Butchering Beef \"is packed with photos and thoughtful how-to information that will be extremely useful to anyone wanting to undertake that task. I congratulate and thank Adam Danforth for sharing his considerable knowledge in such a user-friendly format.\"\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten nimals in the United States. ... Great resources.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (pages 328-329) and index.;Humane slaughtering and efficient butchering will give you the best return on the cattle you process, and Adam Danforth's comprehensive manual guides you through every step - -;Source other than Library of Congress.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHumane slaughtering and efficient butchering will give you the best return on the cattle you process, and Adam Danforth's comprehensive manual guides you through every step - -\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eForeword\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 1\u003c\/p\u003e\n\u003cp\u003eFrom Muscle to Meat\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 2\u003c\/p\u003e\n\u003cp\u003eFood Safety\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 3\u003c\/p\u003e\n\u003cp\u003eTools \u0026amp; Equipment\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 4\u003c\/p\u003e\n\u003cp\u003eButchering Methods\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 5\u003c\/p\u003e\n\u003cp\u003ePre-Slaughtering Conditions\u003c\/p\u003e\n\u003cp\u003eGeneral Slaughter Techniques\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 6\u003c\/p\u003e\n\u003cp\u003eSlaughtering Cattle\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 7\u003c\/p\u003e\n\u003cp\u003eBeef Butchering\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eChapter 8\u003c\/p\u003e\n\u003cp\u003ePackaging \u0026amp; Freezing\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eGlossary\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eResources\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eQuality Beef, Respectfully Harvested\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eBeef cattle are large animals, requiring significant land and expense. Humane slaughtering and efficient butchering will give you the best return on the cattle you process, and Adam Danforth's comprehensive manual guides you through every step.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eBe well prepared for slaughtering day. Careful planning and execution - from selecting proper equipment to keeping animals calm and processing the carcass quickly and efficiently - ensure that you will keep stress levels low and meat quality high.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eGet the cuts you want from each primal. A detailed beef cut sheet and a thorough understanding of cattle anatomy help you work your way logically through the entire carcass. Hundreds of step-by-step photographs invite you to the butcher's table to learn the art of cutting primals into everything from flank steaks to briskets to standing rib roasts.\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003ePackage and freeze your meat to preserve quality, appearance, and freshness. After your entire animal has been cut, trimmed, and portioned, your final steps are to properly wrap and store your beef for maximum flavor and nutrition.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"There's an entire industry of professionals who humanely raise and slaughter animals for a living, in an intensely personal and responsible way that's to be admired. One of those professionals is Adam Danforth, the author of a new book series that sets out to educate those interested in humanely slaughtering their own food.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"If you're interested in self-sustainability and raising livestock for meat consumption, this book is the next step in your process. It's informative, it's comprehensive, and above all else, it's reverent and respectful of the animals giving their lives so we can live ours.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"These books were written by a man who loves livestock, and loves meat - with reverence.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eAdam Danforth is the author of \u003ci\u003eButchering Chickens\u003c\/i\u003e, \u003ci\u003eButchering Beef\u003c\/i\u003e, and \u003ci\u003eButchering Poultry, Rabbit, Lamb, Goat, and Pork\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eTemple Grandin is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestsellers \u003ci\u003eAnimals in Translation\u003c\/i\u003e and \u003ci\u003eAnimals Make Us Human\u003c\/i\u003e, as well as \u003ci\u003eThinking in Pictures, \u003c\/i\u003e\u003ci\u003eHumane Livestock Handling, Improving Animal Welfare\u003c\/i\u003e, and \u003ci\u003eThe Autistic Brain\u003c\/i\u003e. Dr. Grandin's humane livestock facility designs have been adopted all over the world, and she is a consultant on animal welfare to several segments of the fast food industry. Her work has been featured on \u003ci\u003eNPR\u003c\/i\u003e, \u003ci\u003e60 Minutes, \u003c\/i\u003eand\u003ci\u003e The Today Show \u003c\/i\u003eand in the\u003ci\u003e New York Times \u003c\/i\u003eand \u003ci\u003eTime \u003c\/i\u003eand\u003ci\u003e Discover \u003c\/i\u003emagazines. The story of her life was made into an Emmy Award-winning HBO movie titled \u003ci\u003eTemple Grandin\u003c\/i\u003e. Dr. Grandin is a Professor of Animal Science at Colorado State University.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Adam Danforth's two new books about butchering feature tasteful photographs and a thorough explanation of each step of the process. ... [They]make you feel like you can raise and process your own livestock, and do it thoughtfully and skillfully ... [and] provide new insights for all of us about butchering and its impact on the quality of meat.\"\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eKitchen Arts \u0026amp; Letters\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"These are not mere how-to guides: they are the equivalent of in-depth college courses. ... What's more, this is not just academic data: there are practical applications, and not only for homestead butchers. Anyone who cooks or eats meat would benefit from much of this information. ... On a scale of 1-10, these easily rank 12, minimum.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eHobbyFarms.com\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"[A] breathtaking guide through the paradoxical process of killing animals with compassion. ... For those who have embraced the farm to table movement and are ready to take matters into their own hands, this is required reading. For those whose consideration of meat and poultry begins and ends at the supermarket, it is a transformative wake-up call.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eThe Shepherd\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eLearn how to humanely slaughter cattle and butcher your own beef with ths straightforward guide.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eButchering Beef\u003c\/i\u003e, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, and perfecting expert cuts. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eDanforth, Adam\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eAdam Danforth is the author of \u003ci\u003eButchering Chickens\u003c\/i\u003e, \u003ci\u003eButchering Beef\u003c\/i\u003e, and \u003ci\u003eButchering Poultry, Rabbit, Lamb, Goat, and Pork\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGrandin, Temple\u003cbr\u003e\n\u003cp\u003eTemple Grandin is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestsellers \u003ci\u003eAnimals in Translation\u003c\/i\u003e and \u003ci\u003eAnimals Make Us Human\u003c\/i\u003e, as well as \u003ci\u003eThinking in Pictures, \u003c\/i\u003e\u003ci\u003eHumane Livestock Handling, Improving Animal Welfare\u003c\/i\u003e, and \u003ci\u003eThe Autistic Brain\u003c\/i\u003e. Dr. Grandin's humane livestock facility designs have been adopted all over the world, and she is a consultant on animal welfare to several segments of the fast food industry. Her work has been featured on \u003ci\u003eNPR\u003c\/i\u003e, \u003ci\u003e60 Minutes, \u003c\/i\u003eand\u003ci\u003e The Today Show \u003c\/i\u003eand in the\u003ci\u003e New York Times \u003c\/i\u003eand \u003ci\u003eTime \u003c\/i\u003eand\u003ci\u003e Discover \u003c\/i\u003emagazines. The story of her life was made into an Emmy Award-winning HBO movie titled \u003ci\u003eTemple Grandin\u003c\/i\u003e. Dr. Grandin is a Professor of Animal Science at Colorado State University.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Danforth, Adam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-03-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Technology \u0026amp; Engineering|Agriculture|Animal Husbandry|Cooking|Specific Ingredients|Meat|Cooking|Methods|Canning \u0026amp; Preserving\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Slaughtering and slaughter-houses|Meat cutting|Beef\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612121833\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781612121833\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":51154350309654,"sku":"SP-9781612121833","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781612121833_spiral.png?v=1774943029","url":"https:\/\/lusper.myshopify.com\/products\/butchering-beef-the-comprehensive-photographic-guide-to-humane-slaughtering-and-butchering","provider":"Lusperbooks","version":"1.0","type":"link"}