Temple Grandin
Author of Humane livestock handling and animals 
in translation

"There is a growing interest in small-scale processing of beef animals — partially because people are interested in maintaining control over the quality of their meat. Unfortunately, there's relatively little information that is appropriate for people operating at this level, especially those who are slaughtering for the first time. Butchering Beef by Adam Danforth provides easy-to-follow step-by-step instructions for people raising their own livestock to humanely slaughter a beef animal and butcher it with good food safety practices."

Bill Niman
Rancher & founder of Niman Ranch and BN Ranch

"I've met dozens of chefs and home cooks interested in buying beef in carcass for from local farmers, but they found proper butchering daunting. Butchering Beef is packed with photos and thoughtful how-to information for anyone wanting to undertake that task. I congratulate and thank Adam Danforth for sharing his considerable knowledge in such a user-friendly format."

Michael Ruhlman
Award-winning author of Charcuterie: The Craft of Salting, Smoking and Curing

"Butchering Poultry, Rabbit, Lamb, Goat, and Pork is one of the best books on how to butcher I've come across. The step-by-step photography is invaluable and a far superior teaching tool than written description. All in all, an extraordinary volume."

Peter Hoffman
Chef & owner of Back Forty, Back Forty West,
and formerly Savoy

"Butchering Poultry, Rabbit, Lamb, Goat, and Pork is the intelligent and comprehensive butchery book inquisitive cooks have been waiting for."

Paul Willis
Farmer & founder of Niman Ranch pork

"Danforth's books on butchery are required reading for anyone who has eaten meat."

Joshua Mcfadden
chef & co-owner, ava gene's

"Eating meat is a celebration, I tend to have more vegetables on the table and go for smaller portions of meat these days. Danforth's books are the best I've ever seen on butchery and meat, and have allowed me to better understand how to take advantage of individual muscles while focusing on smaller portions. My mantra: find seasonal, local, real food, from friendly faces; eat better meat and eat less of it; make it count and celebrate."

Andrew cox
sustainability & dining services director at 
the hotchkiss school

"In anticipation of the release of Butchering Poultry, Rabbit, Lamb, Goat, and Pork I pre-ordered a pig to break down solo. The color and detail of the photos are beautiful, but hardly the most impressive part. The comments were invaluable with descriptions on how to find the right places to cut and why you might also try cutting in a different location. I've traditionally cut large roasts and whole muscles for high volume dining so I really appreciated the details down to the steak and how to utilize all the individual muscles of the ham. I'm looking forward to purchasing another whole animal to try out another chapter, but not until I make a dent in my chest freezer."

REBECCA THISTLETHWAITE
FARMER, AUTHOR, & SUSTAINABLE AG CONSULTANT

"Adam Danforth's two new butchery books are truly fabulous. They cover virtually everything from slaughter through cutting and wrapping the final meat. I appreciate his dedication to food safety, animal welfare, and visual illustration for each step. He also shows you American-style and European-style cutting, something I have not seen other butchery books cover in such detail. We butchered four pigs using Butchering Poultry, Rabbit, Lamb, Goat, and Pork to learn new ways of breaking down the carcasses. A useful book for farmers, professional butchers, home cooks, chefs, and just the 'meat-curious'. Thanks, Adam, for taking the time to craft such a great series on butchery."

Jason Morgan
Homesteader & blogger at www.allmorgan.com

"I bought Danforth's book for the work I was doing with pork. The pictures and writing are excellent. An opportunity came up to process chickens, something I've never done previously. After a couple nights studying the poultry section, I felt like a pro on slaughter day. Couldn't have been better...or happier. I recommend these books regularly to those wanting to do it right from beginning to end."

joel salAtin
owner of polyface farms

"In modern times, we have refrigeration, hot water, stainless steel, and efficient packaging materials that make this ancient art of butchering more efficient and safe. Preserving this tradition and explaining it to what is now a nation of novices, Danforth’s gift pushes us forward culturally and personally. Now that we have thousands of homesteaders growing critters, it’s time to encourage this legion of food participants to process them. Thank you, Adam, for showing us the way."

Kari Underly
Butcher & author of the James Beard-nominated book, The Art of Beef Cutting

"Adam's passion for the craft and respect for the animal is inspiring. Butchering Beef is a great addition to the meaty library for folks who are interested in raising, slaughtering, and butchering meat."

RYAN FIBIGER 
BUTCHER & CEO OF FLEISHER'S CRAFT BUTCHERY

"Adam cut through acres of noise on the topics of humane slaughter and butchery to give us a practical field guide with a soul.  His honest writing captures the profound and cathartic experience of bringing protein to our tables, and his exacting approach to our very old craft makes it relevant again for a new generation of conscious eaters.  If your copy isn’t covered in blood, sweat, and tears, you’re using it wrong."

Bryan Mayer
Butcher & cO-Owner of Kensington Quarters butcher shop & Restaurant

"Whether you are meat cutter looking to broaden your skills, a journeyman looking for a new trick or two, or a novice who’s never picked up a knife, there’s something to be gained by anyone who picks up these books.  Detailed photographs and illustrations, as well as thoughtful commentary, give you a glimpse into a world that has been behind closed doors for far too long."

Kate Kavanaugh, 
Butcher & OWNER of Western Daughters Butcher Shop

"This is the most comprehensive book to be written on the subject of butchery and meat. From its clean photos to the concise descriptions and accessible explanations, Adam’s Butchering highlights the processing of meat from farm to table. It’s an invaluable book for everyone from the passionate consumer to the seasoned butcher; it's the book we use to train our employees, educate our customers, and to hone our own knowledge. Butchering is never more than an arm’s reach away when we are at the shop."

Josh Applestone
Butcher, founder & former owner of Fleisher's Grassfed & Organic Meats

"Butchering Poultry, Rabbit, Lamb, Goat, and Pork is an incredible resource, filled with information that is so hard to  come by but so absolutely necessary. From the clear detailed photos to the precise descriptions of butchery, this is a book for anyone interested in where their meat comes from."

Danny Bungenstock CEC, CCA, MS
Faculty & Culinary Instructor at the
Midwest Culinary Institute

"Both the Butchering Poultry, Rabbit, Lamb, Goat, and Pork and Butchering Beef books have proven invaluable for my butchery course at the Midwest Culinary Institute in Cincinnati. The breadth and depth of knowledge surpasses other textbooks that barely cover basic butchery techniques. Danforth provides stunning photographs, concise methodology, and thorough explanations, making this a truly comprehensive guide for the humane slaughter and breakdown of animals."

DAVID ZIER SR.
BUTCHER & OWNER OF ZIER'S FINE MEATS & POULTRY

"Slaughtering is a very hard business, physically and mentally. Through long days, and sometimes nights, it was rewarding to learn from my Dad, a former Federal Meat Inspector. Now, with over 30 years in my own shop in Wilmette, Illinois, I read Adam Danforth's books and have a great respect for him to so perfectly put into writing what we do."