Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

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.

Author: Ryan Farr
Publisher: Chronicle Books
Published: 11/16/2011
Pages: 240
Binding Type: Hardcover
Weight: 2.05lbs
Size: 10.10h x 8.20w x 0.90d
ISBN13: 9781452100593
ISBN10: 1452100594
BISAC Categories:
- Cooking | Specific Ingredients | Meat
- Cooking | Methods | General

About the Author
Brigit Binns is the author or co-author of 23 cookbooks.

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.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.