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.
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