Whole Beast Butchery (Ryan Farr)

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.DIY fever + quality meat mania = old-school butchery revival!Home cooks and people interested in the future of food sustainability are now buying small farm–raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they find at the market, this visual manual is the ultimate guide to home butchering and enjoying quality meats handled with care. A culinary guide that is instructive and