Adam Danforth, who supplemented studies at SUNY Cobleskill’s meat-processing program with work at Marlow and Daughters in Brooklyn, has produced a pair of extremely strong guides to the humane slaughter and careful butchering of the most commonly eaten animals in the United States. This volume covers livestock other than cattle.
In addition to very well-documented step-by-step photographs of butchering activities from stunning and bleeding to boning shanks, Danforth offers detailed advice on equipment and its maintenance, portioning, and even tying of roasts. His slaughter guidelines draw on the work of Temple Grandin, the noted livestock behaviorist, who provides the foreword to the . Great resources.
Paperback. Color photographs throughout.
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