Whole beast butchery
Ryan Farr · 2011 · 239 pages
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About this book
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.
Appears in these reading paths
Home Butchery: The Best Books on Cutting and Curing Meat
Nose-to-Tail Cooking: The Best Books to Read, in Order
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