Whole beast butchery : the complete visual guide to beef, lamb, and pork / Ryan Farr with Brigit Binns ; photographs by Ed Anderson.

ISBN:

9781452100593

Title:

Author:

Farr, Ryan.

Personal Author:

Farr, Ryan.

Publication Information:

San Francisco, Calif. ; London : Chronicle, c2011.

Physical Description:

239 p. : ill. (chiefly col.) ; 26 cm.

General Note:

Includes index.

Contents:

Machine generated contents note: Basic Guidelines -- Tools -- Techniques -- How to Use the Recipe Formulas -- Brining -- General Sausage-Making Tips -- Red-Hot Beef Sausage -- Onion-Braised Beef Neck -- Ancho And Kaffir Beef Flintstone Chop -- Spice-Cured Beef Brisket -- Beef Tongue Pastrami -- Merguez Sausage -- Roasted Leg Of Lamb With Rosemary Pesto -- Braised Lamb Shanks With Curry -- Lamb Loin Wrapped In Its Belly -- Lamb Leg Muscles Wrapped In Bacon -- Charred Scallion Sausage -- Pork Jowl And Clams -- Pork Belly And Garbanzo Soup -- Crispy Pork Shoulder With Shank -- Smoked Pork Sirloin.

Subject Term:

Meat cuts.

Meat cutting.

Cooking (Meat)

Added Author:

Binns, Brigit Legere.

Format:

Books

Publication Date:

2011

2012

Publication Information:

San Francisco, Calif. ; London : Chronicle, c2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.36 FAR	Book	1	Standard shelving location	Searching... Unknown

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Summary

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.

"Good luck getting through the book without having serious meat envy."-- Eater

DIY fever + quality meat mania = old-school butchery revival!

Home cooks and people interested in the future of food sustainability are now buying small farm-raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.

Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they find at the market, this visual manual is the ultimate guide to home butchering and enjoying quality meats handled with care. A culinary guide that is instructive and unique, it also includes recipes, tips, and tools for handling meat from the founder of 4505 Meats himself.

ULTIMATE GUIDE FOR MEAT LOVERS: Step-by-step photos and clear, instructive text make this meat book a must-have for learning all about mastering the art of whole animal butchery.

MEAT CUTS BOOK FOR HANDY REFERENCE: For those who purchase, prepare, and cook meat, Whole Beast Butchery offers an indispensable visual guide to understanding different cuts of meat and how best to use them.

EXPERT AUTHOR: Classically trained chef Ryan Farr developed his artisan butchery techniques during his time heading a Michelin Star restaurant. He went on to found San Francisco-based 4505 Meats in 2009 with his wife, Cesalee, and continues to run the business with a dedication to supporting the Bay Area community and food movement.

Perfect for: Home chefs, foodies, and artisan cooking enthusiasts Anyone interested in butchery techniques and the art of meat cutting Birthday, housewarming, or host/hostess gift for adventurous home cooks For fans of The MeatEater Fish and Game Cookbook , Franklin Barbecue: A Meat-Smoking Manifesto , and Pat LaFrieda's book Meat: Everything You Need to Know

Author Notes

Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. He lives in San Francisco.

Brigit Binns is the author or co-author of 23 cookbooks.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.