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DIY fever + quality meat mania = old-school butchery revivalArtisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions.
This Visual manual is the first to teach by showing exactly.
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.
DIY fever + quality meat mania = old-school butchery revivalArtisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions
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