COMING SOON… MY NEW BOOK!
The Gourmet Butcher’s Guide to Meat demystifies the process of getting meat to the table. It's not only for folks who want to learn the basics of butchery, but also for people who want to understand how meat animals are raised, slaughtered, and marketed. I explain all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and inspection. The book comes with a DVD that guides you through butchering a side of beef, a side of pork and a whole lamb in over 800 step-by-step photos. It's available for pre-order now - just click on the book cover image above.
OR BUY DIRECTLY FROM THESE TWO EXCELLENT CATALOGS:
- Wheezing chickens…
- Will I see you… in September?… (music)
- Ahhh… all better now.
- Sausage-making class THIS SATURDAY
- Hormones in Beef: Part Three of Three
- HORMONES IN BEEF: part two of three (from my book)
- HORMONES IN BEEF: part one of three (exerpted from my book)
- And a note from Chef Courtney Contos
QUESTIONS? Ask me!
aging meat bacon cheddar hamburger brisket: point/tip or flat cut butcher butcher course butchering deer butchering workshop Chef Courtney Contos Chef Michael Kloeti Michael's on the Hill chicken chicken legs chicken roulades chicken roulades - asparagus Cole Ward ear implants Farm to Table finishing cattle Flank steak food safety and meat free range free run fresh bacon fresh pork giblets Gourmet Butcher grades of beef grass-fed beef ground meat growth hormones in beef handling raw chicken hormones hot dogs how to tell when meat is "off" Iliana Filby Mosaica Jenn Campus The Leftover Queen lamb chops lamb leg gland lamb shanks learn to cut meat left-over meat Lena Tabori Welcome Books locavore meat meat and mood meat jokes meat sculpture Molly Stevens Mother Earth mushroom swiss hamburger Pig in a Flanket pork pork internal temperature primal cuts rack of lamb raising chickens raising chickens for meat reheating red meat roast beef - bone in or out Sam Fuller NOFA sanitizing butcher's chopping blocks sheep slaughterhouse small farmer steak storing meat supermarkets sweetbreads tail of the sirloin the good old days The Gourmet Butcher Tom Bivins New England Culinary Institute tough and tender meat tri-tip welcome books what's a good butcher?