Butchering beef - Info and Reading Options
the comprehensive photographic guide to humane slaughtering and butchering
By Adam Danforth
"Butchering beef" was published by Storey Pub. in 2014 - North Adams, MA, it has 342 pages and the language of the book is English.
“Butchering beef” Metadata:
- Title: Butchering beef
- Author: Adam Danforth
- Language: English
- Number of Pages: 342
- Publisher: Storey Pub.
- Publish Date: 2014
- Publish Location: North Adams, MA
“Butchering beef” Subjects and Themes:
- Subjects: ➤ Slaughtering and slaughter-houses - Meat cutting - Beef
Edition Specifications:
- Pagination: ix, 342 p.
Edition Identifiers:
- The Open Library ID: OL26921399M - OL19708233W
- Online Computer Library Center (OCLC) ID: 862149051
- Library of Congress Control Number (LCCN): 2013040120
- ISBN-13: 9781612121833 - 9781612121895 - 9781603429320
- ISBN-10: 1612121837 - 1612121896
- All ISBNs: 1612121837 - 1612121896 - 9781612121833 - 9781612121895 - 9781603429320
AI-generated Review of “Butchering beef”:
"Butchering beef" Table Of Contents:
- 1- From muscle to meat
- 2- Food safety
- 3- Tools & equipment
- 4- Butchering methods
- 5- Pre-slaughter conditions & general slaughter techniques
- 6- Slaughtering cattle
- 7- Beef Butchering
- 8- Packaging & freezing.
"Butchering beef" Description:
The Open Library:
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.
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