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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork (Anglais) Relié – 1 novembre 2011

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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. 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. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

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Commentaires client les plus utiles sur (beta) 4.6 étoiles sur 5 96 commentaires
84 internautes sur 87 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 thank you Ryan Farr...... 11 novembre 2011
Par Philip Vogelzang - Publié sur
Format: Relié Achat vérifié
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 useful

And 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!
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good book but feel free to experiment with your own cuts to fit your needs 3 décembre 2014
Par GK1292 - Publié sur
Format: Relié Achat vérifié
Using this book as reference I butchered three pigs (the first I have ever own, raised from 6 weeks of age, 90% pasture).
I like the author's mentality of even if your cut does not look like the books picture, it is not wrong! He encourages people to stretch out and provides online resources for more ideas of cuts.
Admittedly, the shoulder and hams cuts are hard to do. But after the first go around, you get the idea.
I followed the book to the letter with the first pig. Then changed up some things for the second and third pig to fit my household.
I really like the French pork chops and increasing the yield of bacon as a result of Frenching.
The pork porterhouse steaks are awesome.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 this is a good book goes into detail on cuts wrapping the meats ... 26 juin 2015
Par Dave Grammer - Publié sur
Format: Format Kindle Achat vérifié
this is a good book goes into detail on cuts wrapping the meats
hanging it for ageing the meat, The proper way to freeze your meats, making sausage
just loaded with a lot of info that I enjoyed and you will also
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 the guys love to grill 27 octobre 2014
Par LAA - Publié sur
Format: Relié Achat vérifié
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.
5.0 étoiles sur 5 Basic and Easy 7 novembre 2016
Par Rob Largent - Publié sur
Format: Format Kindle Achat vérifié
Whole Beast Butchery was exactly what I was looking for to provide the knowledge I needed to break down a carcass, let alone a half or a quarter or even a primal. Mr. Farr did not convolute the subject matter, just photographs and a sentence or to of instruction. Five stars!!
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