Whole Beast Butchery by Ryan Farr
The Complete Visual Guide to Beef, Lamb, and Pork

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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.

About Ryan Farr

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Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco. Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco. Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
Published October 21, 2011 by Chronicle Books LLC. 240 pages
Genres: Cooking, Political & Social Sciences, Mystery, Thriller & Suspense, Action & Adventure, War, Literature & Fiction. Non-fiction

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Today: The Meat Hook Meat Book by Tom Mylan.

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