Whole Beast Butchery

Whole Beast Butchery

Book rating: 04 Hardback

By (author) Ryan Farr

$26.48
List price $42.16
You save $15.68 37% off

Free delivery worldwide
Available
Dispatched in 2 business days
When will my order arrive?

  • Publisher: CHRONICLE BOOKS
  • Format: Hardback | 240 pages
  • Dimensions: 208mm x 256mm x 24mm | 930g
  • Publication date: 16 November 2011
  • Publication City/Country: San Francisco
  • ISBN 10: 1452100594
  • ISBN 13: 9781452100593
  • Sales rank: 38,999

Product description

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.

Other people who viewed this bought:

Showing items 1 to 10 of 10

Other books in this category

Showing items 1 to 11 of 11
Categories:

Author information

Ryan Farr, 32, is a San Francisco-based chef/butcher and founder of 4505 Meats in the U.S.

Customer reviews

By Norm Morgan 25 Mar 2013 4

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.

Review quote

In an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat.-Michael Ruhlman, author of Ruhlman's Twenty and Charcuterie