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 here 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.
Most of the time with cooking and eating, the rules are clear.
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Good on everything