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Whole Beast Butchery

by Ryan Farr

from the publisher

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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Original Publisher
Chronicle Books
Date of publication

Recommended by

Brady Lowe

Founder, Cochon555

Pablo Salas

Chef, Amaranta