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Butchering beef /

Danforth, Adam.

Butchering beef / by Adam Danforth. - North Adams, MA : Storey Pub., 2014. - ix, 342 p. : col. ill. ; 29 cm.

Includes bibliographical referenes (p. 328-[329]) and index.

From muscle to meat -- Food safety -- Freezing and packaging -- Tools and equipment -- Butchering methods -- Pre-slaughter conditions -- Slaughtering cattle.

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.

ISBN: 9781612121833 (pbk. : alk. paper) 1612121837 (pbk. : alk. paper) 9781612121895 (hardcover : alk. paper) 1612121896 (hardcover : alk. paper)

LCCN: 2013040120

Nat. Bib. No.: GBB395662 bnb

Nat. Bib. Agency Control No.: 016521498 Uk

Subjects--Topical Terms:
Slaughtering and slaughter-houses.
Meat cutting.
Beef.

LC Class. No.: TS1960 / .D27 2014

Dewey Class. No.: 664/.9029

National Agricultural Library Call No.: TS1960 / .D35 2014

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