Butchering Beef: A Comprehensive Visual Guide to Humane Slaughtering and Butchering

Veronica P.: I am an experienced butcher. I've been processing for over 20 years on the farm. When people ask to be taught this is my go to book. I recommend it to everyone and I have to full collection which I keep as reading material for guest in the living room. The photos are detailed and the instructions are very clear. This is the best processing book by far.

United States on Jun 04, 2023

Working Mom of 4: This books is a very detailed book with pictures. A must have if you are butchering on your own.

United States on May 09, 2023

Kindle Customer: cutting our own beef

Canada on Dec 13, 2022

Anders HAnders H: Ein sehr übersichtliches Werk zur Verarbeitung verschiedener Cuts mit vielen Bilden zur Anatomie und Vorgehensweise. Viele allgemeine Ratschläge zum Schlachten, Zerlegen und Aufbewahren von Rindfleisch. Der Hauptteil des Buches konzentriert sich auf das Zerlegen. Mein Ziel einen guten Ein- und Überblick über die unterschiedlichen Cuts zu bekommen ist mit diesem Buch definitiv gelungen!

Germany on Nov 05, 2022

Someonemysterious: My daughter has a small farm and had another book from the same publisher for pork, mutton, chicken etc. Said she would like to have a good book for slaughtering beef. So I bought it as a gift for something she wanted and needed. She is very pleased with the book. I was impressed with the actual page material quality and the fine and plentiful detail of the photographs.

United States on Sep 05, 2022

Cook: The front cover was bent when I got it...It must have been packed wrong by Amazon...otherwise I am very happy with it!

Canada on Aug 04, 2022

Pierre Girard: All good!

Canada on Apr 22, 2022

jaminoz: Superb book. Cover to cover takes you through the entire process from while animal to packaging fillets. A good mix of science, practical, High quality easy to follow photos and simple instructions. It’s not for the faint hearted but if you have an interest in butchery and learning about processes out of interest or to emulate: this is the book for you. I’d say it’s geared slightly towards a US audience the terminology might need some U.K. comparison but it’s a great and fascinating read. I got the paperback which was high quality and good value for money. The hardback I dare say makes for a better kitchen shelf book. There aren’t many decent butchery books on the market and this is right up there and recommended !

United Kingdom on Dec 29, 2019

James Ellsworth: Once again, I have come 'late to the party.' Adam Danforth offers a series of books and I have looked at several of them, as well as having purchased this one on beef. These days, nobody does this kind of book better. First and foremost, the photography is excellent and the photographer deserves equal billing.

Interested readers can follow the process of breaking down primals to sub-primals to the cuts that appear in meat cases near you. These meat cases can be in 'mega-marts' or they can be in artisanal butcher shops. Either way, you have the information to understand what you are seeing in the package because you not only see the process step-by-step, you see the finished product.

I bought this book for several reasons: one of my grandfathers did his own slaughtering and butchering and he also had a restaurant. I cook and I have had an interest that goes back to food tv pioneer, Merle Ellis and 'Cutting Up In The Kitchen.' Merle's idea was that frugal persons could better feed their families by purchasing sub-primal cuts and doing a little of the high-priced butcher work at home. This book makes the same philosophy much more do-able with step-by-step photographs...

United States on Jul 09, 2014

Iwannafarm: Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth is a book I’d been looking forward to reading since I learned of its existence – which hasn’t been that long, only a few months now. One of the big attractions of the farming life for me is to be able to grow my own food. And considering I am a human a large part of my diet comes from animal meat and fat. Sorry vegans I prefer feeding my body what nature has designed it to consume to function optimally. So along with growing my own vegetables this means raising my own meat and knowing how to harvest it in the most humane way possible, and of course process the meat with as little waste and efficiency as I can. In addition I am interested in the direct marketing of the animals I’ll be raising so if I’m standing at a farmer’s market selling meat from animals I raised I should be able to explain to my customers what part of the animal particular cuts of meat came from and be able to explain the processing of the animal. This book focuses on beef, and Danforth has another book (soon to be reviewed) that focuses on smaller animals such as pigs, sheep, and chickens....

United States on Mar 30, 2014