More and more grocery chain stores pre-package their meat offerings, but while this offers convenience to shoppers, quality of the product becomes difficult to determine. The smaller the cut, the more difficult it becomes to assess quality by sight. It can only be perceived after cooking.
These days, the farm-to-table movement led to the opening of boutique butcher shops in large cities populated partly with young, well informed, well-heeled, and enthusiastic cooks. They value quality, and are prepared to pay for it so as to enjoy tasty meals.
Some people like to buy meat in carcasses, and butcher. This way, they know exactly the quality of meat they buy.
Small rural restaurant chefs also like to but carcasses and break them down as they see fit. All parts of a carcass are profitably used. Hunters will benefit greatly from the pictures in this book, when they start butchering their venison, or wild boar. Their anatomy is similar to that of pigs and cattle.
This boo by chef and self-taught artisanal butcher is for cooks who care about honouring the animal, and eating well, buying small farm raised animal carcasses, or in case of beef, butcher-sized primal cuts.
Te author explains and shows using excellent photography how beef, lamb, and pork carcasses should be butchered. If you want to apply it to wild boar or other hunted mammals you can easily find guidance in this book.
This is the first visual guide that covers all the basics of butchery and sets the stage for you to develop your own style and preferences.
Both in restaurants and at home, interest in eating humanely and naturally raised animal is resurgent for reasons of health and flavour. In hundreds of pictures, the author succeeds in demystifying the lost art of whole animal butchery. It is essential reference for a generation of young, ambitious, professional, and amateur cooks.
The many recipes the book contains is a welcome bonus.