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.
Whole Beast Butchery
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Editorial Reviews
Review
Ryan's butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku
Both in restaurants and at home, interest in eating well-raised animals is resurgent for reasons of quality and health. In hundreds of pictures and clear, easy-to-understand text, Ryan Farr demystifies the lost art of whole animal butchery. Whole Beast will be an essential reference for a generation of young cooks.
-Daniel Patterson, chef-owner of Coi
Having trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs and butchers and a valued book in my library as well.
-Michael Tusk, chef-owner of Quince and Cotogna
In an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat.
-Michael Ruhlman, author of Ruhlman's Twenty and Charcuterie
Ryan has given us a thorough master class in how to choose, prepare, and utilize whole animals in this practical and instructive exploration into the craft of the butcher. Start with sourcing local, sustainably raised meat beyond the supermarket; this book shows you how to make the most of it.
-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread
-David Chang, chef/owner of Momofuku
Both in restaurants and at home, interest in eating well-raised animals is resurgent for reasons of quality and health. In hundreds of pictures and clear, easy-to-understand text, Ryan Farr demystifies the lost art of whole animal butchery. Whole Beast will be an essential reference for a generation of young cooks.
-Daniel Patterson, chef-owner of Coi
Having trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs and butchers and a valued book in my library as well.
-Michael Tusk, chef-owner of Quince and Cotogna
In an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat.
-Michael Ruhlman, author of Ruhlman's Twenty and Charcuterie
Ryan has given us a thorough master class in how to choose, prepare, and utilize whole animals in this practical and instructive exploration into the craft of the butcher. Start with sourcing local, sustainably raised meat beyond the supermarket; this book shows you how to make the most of it.
-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread
About the Author
Brigit Binns is the author or co-author of 23 cookbooks.
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.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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Customer Reviews
Most Helpful Customer Reviews
47 of 49 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
As someone who began raising and butchering his own livestock several years ago, I've developed quite a library of "how to butcher" books. Most of them are quite useful and I've usually been able to take home a least a couple of "pearls" that I find useful in my private on-the-farm butchershop. Needless to say it's been quite a journey and I still have a long way to go, so it was definitely a sense of relief when I opened Mr. Farr's new instructional manual and found to my surprise loads of useful tips and ideas.
The book is divided into three main parts - beef, lamb and pork. Each section begins with a clear schematic the various parts of each animal. Each schematic is then reproduced in miniature at the top of each ensuing page, keeping the reader oriented as to where in the animal the current photos originate. I for one, found this extremely useful
And what photos! Each one is clear, detailed and nicely laid out, accompanied by short and concise notes. It's harder than you might think to describe in words accurately how to break down an animal carcass. Believe me, I've read some other texts that leave you so confused, you don't know which end is up. Not here. Farrs descriptions are smart, pithy and to the point. Not to mention plentiful.
One aspect that this book doesn't cover (nor does it claim to) is the livestock side of things. Farr assumes you will be picking up your carcass from a local butcher. He offers no advise or instruction on how to slaughter a live animal, something many of us small scale livestock farmers need. But there are other good texts for that such as The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Philip Hasheider.... Read more ›
The book is divided into three main parts - beef, lamb and pork. Each section begins with a clear schematic the various parts of each animal. Each schematic is then reproduced in miniature at the top of each ensuing page, keeping the reader oriented as to where in the animal the current photos originate. I for one, found this extremely useful
And what photos! Each one is clear, detailed and nicely laid out, accompanied by short and concise notes. It's harder than you might think to describe in words accurately how to break down an animal carcass. Believe me, I've read some other texts that leave you so confused, you don't know which end is up. Not here. Farrs descriptions are smart, pithy and to the point. Not to mention plentiful.
One aspect that this book doesn't cover (nor does it claim to) is the livestock side of things. Farr assumes you will be picking up your carcass from a local butcher. He offers no advise or instruction on how to slaughter a live animal, something many of us small scale livestock farmers need. But there are other good texts for that such as The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Philip Hasheider.... Read more ›
14 of 16 people found the following review helpful
3.0 out of 5 stars
My personal opinion: I do not recomment this book to anyone who doesn't have some experience in meat cutting.
September 7, 2012
By D. Meehan
Format:Hardcover|Amazon Verified Purchase
Mostly photos of meat with brief description of cuts. Lacks adequately detailed desciptions. A good butcher should not need the book but would likely say it's informative. Most meat cutting novices such as myself will be likely to want more detailed instructions.
5 of 5 people found the following review helpful
Format:Hardcover
It's great that more people are moving away from the nasty plastic-wrapped meat in the supermarket and hitting up farmers' markets and old-school butchers. You can take it one step further by learning how to actually butcher your own meat. You want a true farm to table experience? Pick up Whole Beast Butchery, source a whole pig or a lamb or go in with a group of friends on a steer and go to town! Ryan Farr shows how, with hundreds of very cool-looking step-by-step photos, breaking down everything you'd ever want to know about breaking down beef, lamb or pork. And even if you don't feel up to the task, the book is worth it for the recipes alone -- Spice-Cured Beef Brisket, Merguez Sausage, Crispy Pork Shoulder...
This man knows his meat.
This man knows his meat.
10 of 12 people found the following review helpful
By K. Schoberle
Format:Hardcover
The concept of whole animal butchery and utilization is fairly new to me. It wasn't something I grew up with, nor did the story of how the animal got to my plate ever occur to me until I moved to California a few years back. I found out about Ryan Farr and 4505 Meats during that time. He was offering whole animal butchering classes, and from the moment I signed up for that first class, I knew it was the next logical step to my tasty education. Having now taken all the butchering classes he has to offer, I can honestly say that this book is a true expression of that living craft he continues to teach people. The step by step manner in which the book is presented, along with simple but clever visual aids, provides an effective method for understanding the butchering process. I will never think of meat in the same way again. In fact, I will never buy meat the same way again.
I feel very lucky to be a part of this growing movement of people who are both reviving vitally important skills and forging new paths in the world of sustainable meat. Ryan Farr is one of those people, and his book, Whole Beast Butchery, will serve as an important personal reference for years to come. If you eat meat, regardless of whether or not you intend to butcher your own, this book should be a part of your library, period.
I feel very lucky to be a part of this growing movement of people who are both reviving vitally important skills and forging new paths in the world of sustainable meat. Ryan Farr is one of those people, and his book, Whole Beast Butchery, will serve as an important personal reference for years to come. If you eat meat, regardless of whether or not you intend to butcher your own, this book should be a part of your library, period.
3 of 3 people found the following review helpful
By EAM
Format:Kindle Edition
This is a comprehensive and very well written butchery book. Perfect for both beginner and more advanced home butchers! The step by step photos are extremely helpful. And Farr's personality is present throughout the book, making it seem both familiar and fun. His simple recipes will give you a great building block from which to grow your skills. Really excited to have this book in my cookbook collection.
2 of 2 people found the following review helpful
Format:Kindle Edition|Amazon Verified Purchase
I was searching for some book that will help me to understand some cuts of meat in USA, finaly I got it! It show it and explain it, in Europe, Croatia we dont have butchers that do meat that way and now all recepies make sense!
2 of 2 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I am not a Foodie and I don't cook all that well. So why in the name of good cooks would I read Ryan Farr's book let alone suggest you read it too? Because I found it intriguing that someone would write a book about cutting up things that won't fit in a refrigerator (until, of course, you cut it up). There is another reason. I believe I don't cook well because recipes aren't written well. There is always some minuscule detail left out that apparently any slob should know that is paramount to culinary success. Ryan is detailed enough for even me to "get it!" Ryan writes like he is your friend and you are having an everyday conversation. I suppose most cookbooks are printed on shinny paper for easy clean up should a particle of the recipe become airborne and land on the page. I prefer the non-glare paper utilized in this book. Little things do make a difference. This is just one illustration of Mr. Farr's detail orientation. If you read nothing more than the book's dedication and acknowledgement you will have met a truly beautiful person. Thank you Ryan Farr!!
Most Recent Customer Reviews
5.0 out of 5 stars
Great book
Filled with information and detailed pictures of how to cut up various meats. Bought for my husband after one of our wild boar hunting trips. He really enjoys it.
Published 1 month ago by Sherry Heuler
5.0 out of 5 stars
Great book for the home butcher
I gave this to a friend for her birthday, who is raising her own pigs, etc. She loved it and will use it.
Published 1 month ago by Catherine Ferran
5.0 out of 5 stars
nice
I bought this book for my girlfriend and she has not used it yet. It looks good and has great visual guides as to how to butcher an animal. Read more
Published 2 months ago by Catherine Goerig
5.0 out of 5 stars
a gift
This was gift for my son who is into culinary cooking skills. It was the book he requested to assist him.
Published 2 months ago by Cat lover
3.0 out of 5 stars
Butchery
Not really what I expected. Reminded me of an old elementary school textbook. As important as the info. within is the age of the publication. Read more
Published 2 months ago by Allan J. Huston
5.0 out of 5 stars
son in law cook book
son in law is "last of the great white hunters'or should i say"great white butchrs and chiefs, so he olikes it a lot.
Published 2 months ago by rosemary collins
4.0 out of 5 stars
Whole Beast Butchery
I bought this book as a gift and the person who received it was very pleased with the book. It has good information
Published 3 months ago by Susan OHalloran
5.0 out of 5 stars
Great read and excellent photos
As a I was growing up, we would always slaughter a pig during the fall. The whole family would gather for this event. Read more
Published 3 months ago by mateo acosta jr
4.0 out of 5 stars
Good Guide for Home Butchery
An excellent guide to breaking down sides of beef, lamb, and pork.
The photography could have been better and the author could have explained
that you can cut the side... Read more
The photography could have been better and the author could have explained
that you can cut the side... Read more
Published 3 months ago by J. R. Hancock Jr.
5.0 out of 5 stars
An absolute must!!!!!
Ever wanted to be a butcher. Great way to start. If you have done a lot of meat work (as a chef) this will inspire you to take a new look at the cuts we should use more often. Read more
Published 3 months ago by chuck
