Butchering Beef
Language: English
Publisher: Storey Publishing, LLC
Published: Mar 19, 2014
Words:
81748
Flesch:
69.36
DDC:
664/.9029
LCC:
TS1960 .D27 2014
Book Details
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Description:
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 recognize 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.