Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering - Danforth, Adam Review & Synopsis

Synopsis 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. Review Quality Beef, Respectfully Harvested Beef 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. Be 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. Get 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. Package 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. 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. Temple Grandin is the author of the New York Times bestsellers Animals in Translation and Animals Make Us Human, as well as Thinking in Pictures, Humane Livestock Handling, Improving Animal Welfare, and The Autistic Brain. 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 NPR, 60 Minutes, and The Today Show and in the New York Times and Time and Discover magazines. The story of her life was made into an Emmy Award-winning HBO movie titled Temple Grandin. Dr. Grandin is a Professor of Animal Science at Colorado State University. Butchering Beef With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat. With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and ..." Butchering Poultry, Rabbit, Lamb, Goat, and Pork Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer." Butchering Chickens This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens. With Adam Danforth's comprehensive step-by-step manual, you will learn how to close the loop on poultry production so your birds will never have to leave the farm." The New Livestock Farmer Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger. The Business of Raising and Selling Ethical Meat Rebecca Thistlethwaite, Jim Dunlop ... 280 Roosevelt elk, 144–145 rotational service, 57 Salad Bar Beef ( Salatin ), 277,285 Salatin , Joel , 7, 170,277,285 Salers cattle , 106 sales options." Smokehouse Handbook A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables. Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables Jake Levin ... Danforth , Adam . Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering ..." Food Shaman Food—We all need it and we all want it. We want it delicious, and ideally not toxic. But how the heck do we make sense of the choices paraded before us, when the so-called experts can’t agree and the guidelines change from day to day? Recommendations based on simple, sterile laboratory analysis of one nutrient, one effect, have no place in the pantheon of science… nor the pantry of any respectable chef. Michael S. Fenster, MD, interventional cardiologist, and professional chef, separates fact from fiction and wheat from chaff. Invoking the power of the total Food Experience that every chef and food lover understands, he helps diners focus on what they’re eating in a powerful explosion of ceremony and substance. As the Food Shaman, Chef Dr. Mike combines modern knowledge from a variety of disciplines with the ancient ritual of the first chefs and healers: the shaman. The result is a quantum leap in understanding the power of the Food Experience, and why it must nurture our soul through delightful tastes and textures beyond basic nutrition. IntJ Cardiol., 167,925-9 Danforth , A. (2014). Butchering poultry, rabbit, lamb, goat, pork: The comprehensive photographic guide to humane slaughtering and butchering . North Adams, MA: Storey Publishing Daniel, C. R., Cross, A. J., ..."