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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork, by Ryan Farr
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Review
Ryan has given us a thorough master class in how to choose, prepare, and utilize whole animals in this practical and instructive exploration into the craft of the butcher. Start with sourcing local, sustainably raised meat beyond the supermarket; this book shows you how to make the most of it.-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine BreadRyan's butchery techniques and recipes are spot on.-David Chang, chef/owner of MomofukuBoth in restaurants and at home, interest in eating well-raised animals is resurgent for reasons of quality and health. In hundreds of pictures and clear, easy-to-understand text, Ryan Farr demystifies the lost art of whole animal butchery. Whole Beast will be an essential reference for a generation of young cooks.-Daniel Patterson, chef-owner of CoiIn an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat.-Michael Ruhlman, author of Ruhlman's Twenty and CharcuterieHaving trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs and butchers and a valued book in my library as well.-Michael Tusk, chef-owner of Quince and Cotogna
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About the Author
Brigit Binns is the author or co-author of 23 cookbooks.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.Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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Product details
Hardcover: 240 pages
Publisher: Chronicle Books (November 16, 2011)
Language: English
ISBN-10: 9781452100593
ISBN-13: 978-1452100593
ASIN: 1452100594
Product Dimensions:
8.2 x 0.9 x 10.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
110 customer reviews
Amazon Best Sellers Rank:
#37,604 in Books (See Top 100 in Books)
As someone who began raising and butchering his own livestock several years ago, I've developed quite a library of "how to butcher" books. Most of them are quite useful and I've usually been able to take home a least a couple of "pearls" that I find useful in my private on-the-farm butchershop. Needless to say it's been quite a journey and I still have a long way to go, so it was definitely a sense of relief when I opened Mr. Farr's new instructional manual and found to my surprise loads of useful tips and ideas.The book is divided into three main parts - beef, lamb and pork. Each section begins with a clear schematic the various parts of each animal. Each schematic is then reproduced in miniature at the top of each ensuing page, keeping the reader oriented as to where in the animal the current photos originate. I for one, found this extremely usefulAnd what photos! Each one is clear, detailed and nicely laid out, accompanied by short and concise notes. It's harder than you might think to describe in words accurately how to break down an animal carcass. Believe me, I've read some other texts that leave you so confused, you don't know which end is up. Not here. Farrs descriptions are smart, pithy and to the point. Not to mention plentiful.One aspect that this book doesn't cover (nor does it claim to) is the livestock side of things. Farr assumes you will be picking up your carcass from a local butcher. He offers no advise or instruction on how to slaughter a live animal, something many of us small scale livestock farmers need. But there are other good texts for that such as The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Philip Hasheider. Together with Whole Beast Butchery, these two texts are all an amateur butcher needs to get started. Thanks Ryan! Great job!
this is a good book goes into detail on cuts wrapping the meatshanging it for ageing the meat, The proper way to freeze your meats, making sausagejust loaded with a lot of info that I enjoyed and you will also
Great quality book and so easy to understand.We are changing over to self sustainability, and since I have never really learned to cut meat properly other than a chicken, having control over our food is why I bought this. Plus it was too hard to keep checking this out at the library.
We have this as one of our coffee table books, and in our group of family/friends, the guys love to grill. Almost every male guest we've had has browsed through this book and talked about something they've read. It's a fun conversation starter.
I ended up getting a video and wanted the book. Be careful what you order. Was not clear
This is a must read for those who are interested in DIY butchering. Book walks you through which tools you need for the job, as well as the proper technique. Great book for those who would like to educate themselves on what you find prepackaged at the grocery store. For an extra bonus it also comes with tip/tricks for preparing the cuts discussed.
Breaks down step by step what to do my husband us very confident now with thus book when butchering meat.
This guide was interesting with good pictures. I do not believe this guide would allow me to attempt butchering which is what I expected.
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