Description

Book Synopsis
Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling.

'Good luck getting through the book without having serious meat envy.'—Eater

DIY fever + quality meat mania = old-school butchery revival!

Home cooks and people interested in the future of food sustainability are now buying small farm–raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.

Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they f

Whole Beast Butchery

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    A Hardback by Ryan Farr

    £24.00

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    RRP £30.00 – you save £6.00 (20%)

    Order before 4pm today for delivery by Sat 26 Sep 2026.

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      Book details

      Publisher Abrams & Chronicle
      Imprint Chronicle Books
      Published 1 November 2011
      ISBN-13 9781452100593
      978-1452100593
      ISBN-10 1452100594
      Also in:
      Food & Drink Cookery / food by ingredient: meat and game

      Description

      Book Synopsis
      Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling.

      'Good luck getting through the book without having serious meat envy.'—Eater

      DIY fever + quality meat mania = old-school butchery revival!

      Home cooks and people interested in the future of food sustainability are now buying small farm–raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.

      Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they f

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