Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Oct 2011 · Chronicle Books
3.8star
13 reviewsreport
Ebook
240
Pages
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About this ebook
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Ratings and reviews
3.8
13 reviews
Ambrosia Stockemer
- Flag inappropriate
January 3, 2015
Tons of great information for the beginner or home butcher!
7 people found this review helpful
About the author
Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. He lives in San Francisco.
Brigit Binns is the author or co-author of 23 cookbooks.
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