- Hardcover: 240 pages
- Publisher: Clarkson Potter; First Edition edition (June 7, 2011)
- Language: English
- ISBN-10: 0307716627
- ISBN-13: 978-0307716620
- Product Dimensions: 7.6 x 1 x 9.4 inches
- Shipping Weight: 1.6 pounds
- Average Customer Review: 52 customer reviews
- Amazon Best Sellers Rank: #627,100 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More Hardcover – June 7, 2011
See the Best Books of 2018 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Customers who bought this item also bought
Customers who viewed this item also viewed
A Q&A with Authors Q&A with Joshua and Jessica Applestone
Josh: My goal is for the book to act as a guide and to help people ease their minds when buying and cooking meat. We don’t encourage people to eat more meat but we want them to have the freedom to make informed choices and eat better meat. Jessica: I like the idea of busting myths like those surrounding wet aging, portion sizes and the idea that organic HAS to be expensive. How would you describe what you do?
We run an old-fashioned butcher shop offering meat sourced locally, free of hormones or antibiotics, and full of real farm flavor. You were both vegetarians, what caused you to become omnivores?
Josh: After about 6months of running Fleisher’s it was our bacon that put me back on a meat eating track. My vegan/vegetarianism was an out growth of my beliefs about how horrible the factory-farmed meat industry is. Once I really knew where my meat was coming from and how these animals were treated and slaughtered I could feel comfortable eating meat again. Jessica: I wanted to start eating meat again--just not the stuff that supermarkets were selling, and it was too much for me to buy a side of beef. Farmer’s Markets were only open in the summer so it was out of my own desires that we opened Fleisher’s so that I could get one perfect fresh lamb chop and the butcher could tell me how to cook it. Favorite cut of meat?
Josh: Faux Hanger/Sirloin Flap Jessica: Lamb Sirloin Most under-rated cut?
Josh: Teres Major Jessica: Lamb neck Favorite preparation:
Josh: Raw Jessica: Cooked Favorite recipe in the book:
Josh: Pig Cheeks Jessica: The Perfect Steak What is your favorite type of customer/reader?
Joshua: a smart one Jessica: an intrepid cook A knife should...
Josh: Cut, hold an edge and be easy to sharpen with a hand steel and be comfortable in your hand in a number of different positions. Jessica: Not be too expensive and NEVER be put in the dishwasher. Favorite ingredient aside from meat:
Josh: Salt Jessica: Garlic Favorite side dish:
Josh: Potatoes any style as long as there’s salt involved Jessica: Noodles--pasta any type, any kind, any ethnicity--Obviously we are both carb freaks though we usually eat salad as a side dish. Best offal:
Josh: Heart Jessica: Sweetbreads The best part of a pig is...
Josh: the cheeks Jessica: the belly A hamburger should...
Josh: be fatty and rare Jessica: and covered in cheese (Jessica) You can never have too many...
Josh: loyal customers Jessica: Turkeys at Thanksgiving The thing most people don’t realize is...
Josh: The amount of hanger steak per animal is only one. Jessica: that dry-aging is a form of controlled rot and that even “natural” nitrites like sea salt and celery juice are still nitrites.
“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
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
The Butcher's Guide is for anyone who cares about where the meat that they eat comes from, how the animals are raised, how to read the lables on meats intelligently, and how be informed, and make better and healhier choices when buying meats.
This book is packed with useful information for anyone, and the straight forward no nonsense approach is quite welcome. Its funny too. So what does this book have that others dont? First of all, the information is collected by people doing what they write about right now. As in today. The maze of terms that most people are exposed to when buying meat, in my opinion, are designed to either mislead or misrepresent. No not all of them but many. Hormone free chicken is a perfect example. So Josh goes through the "all naturals" "cage frees" and places the reality squarely on the table next to them. Ah...now I see. The more I learn the better my decisions become. Okay the butchering pictures. How many of these books have I seen with lame representations, skipped steps, or just plain photos that dont look like anything familiar. Lots. Page through the breakdown of the beef and you will be convinced you can do the job. They are that good, but dont be fooled. Its much harder than it looks, but it does inspire confidence to learn more about what was a seemingly impossible task partly because of lack of information. Its not just beef. The book covers poultry (The chicken chapter was most enlightening), lamb, pork, etc. So you have the pictures, the terms, the anecdotes, recipes, and first hand experience about the meat industry as it is NOW. Josh and Jess are both very nice people in a difficult business. People are really misinformed about meat, and they face the whole thing head on in this book with no apologies given. I am in the business, my brother is a farmer that raises beef, chicken, and hogs, and when someone in our dining room asks if the beef is grass fed or they complain because I only have 2 pork tenderloins for the week, or why my pork is not organic, I wish I had the 20 minutes it takes to explain. I am thinking about having this book chained to each table (a small chain)as it should be required reading for anyone that enjoys......Well raised meat.
Most recent customer reviews