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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.
With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this c
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
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, an
From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small gam
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservic
