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    Whole Beast Butchery (Hardback) By (author) Ryan Farr

    04

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    DescriptionDIY 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.


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  • whole beast butchery4

    Norm Morgan Excellent book, very helpful overview of the subject and good for a non-butcher use.
    good use of photos to show relative size - not just dead bits of meat on aboard with no reference to judge size.
    would recommend to anyone who is looking to cut up there own meat. by Norm Morgan

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