The Butcher's Guide To Well-Raised Meat


This unique book-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 leg)-all with accompanying step-by-step photographs.