The Completely-from-Scratch Steer-to-Sirloin Beef Slaughter Guide and Cookbook

Completely-from-Scratch Steer-to Sirloin Cookbook

The Completely-from-Scratch Steer-to-Sirloin Beef Slaughter Guide and Cookbook

  • Archival inkjet printed on rag paper with faux leather trim, 2012
  • 15″ by 9″ by 48″ (open)

the-completely-from-scratch-steer-to-sirloin-beef-slaughter-guide-and-cookbook-1This limited edition book comments on the disconnect most people have, or choose to have, between meat and a live animal, taking the form of a mash-up of a 1931 USDA slaughter guide and a 1969 Better Homes and Gardens meat cookbook. In this faux “cookbook,” the viewer is instructed on how to stun, stick, bleed, dismember and butcher the animal, interspersing these instructions with actual, vintage beef recipes.

Though the instructions in the 1931 manual is related in matter-of-fact style, the language is often, unintentionally, quite violent. The slaughter process remains quite similar today, even on an incredibly larger scale; the difference being that the lives of feedlot animals today is far more miserable than it was on small-scale farms of days past.

 

 

Completely-from-Scratch Steer-to Sirloin Cookbook

Completely-from-Scratch Steer-to Sirloin Cookbook