The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More: A Cookbook
The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisherâs Grass-Fed and Organic MeatsThe butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meatâwhich not only tastes bad, but is also bad for oneâs health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisherâs, an old-school butcher shop with a modern-day missionâsourcing and selling only grass-fed and organic meat. The Applestonesâ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animalsâall humanely raised close to their shop in New Yorkâs Hudson Valleyâhas helped to make them rising stars in the food world.
The Butcherâs Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique bookâa guide, memoir, manifesto, and reference in oneâshares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)âall with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestonesâ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change whatâs wrong with meat in America today.
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcherâs Guide to Well-Raised Meat is the definitive guide to eating great meatâresponsibly.
Tags: Reference, Cooking, Essays, Nature, Animals, Wildlife, Butcher, butchering, Meat, Meat Processing, food production, Food Science, meat science,