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Whole Beast Butchery

Whole Beast Butchery

The Complete Visual Guide to Beef, Lamb, and Pork


By Ryan Farr with Brigit Binns • Photographs by Ed Anderson


$40.00

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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.

More Details

Size: 8 x 10 in;
Pages: 240 pp;
Format: Hardcover
Publication: November 2011
ISBN: ISBN 9781452100593
ISBN10: ISBN10 1452100594
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.