The Butcher’s Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares 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)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
“By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat.”
--James Peterson, author of Meat and Cooking
“If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.”
--Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat
--Bruce Aidells, author of The Complete Meat Cookbook
“…clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure.”
“The new bible for conscious carnivores.” – Bon Appétit