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

by Ryan Farr

Other authorsBrigit Binns (Collaborator), Ed Anderson (Photographer)
Hardcover, 2011


Call number

Meat -- FAR

Call number

Meat -- FAR


Chronicle Books (2011), Hardcover, 240 pages


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 theNew 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.


Physical description

240 p.

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