Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale
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Description

Product Description

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.

Review

Both 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 Coi

Ryan''s butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku

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 Bread

In 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 Charcuterie

Having 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

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.

Product information

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Customer reviews

4.6 out of 54.6 out of 5
503 global ratings

Reviews with images

Top reviews from the United States

Cee
3.0 out of 5 starsVerified Purchase
Good contents, print quality below expectations
Reviewed in the United States on March 8, 2021
We’ve processed our own meats(mainly deer) for a while now. The contents of the book is exactly what we were looking for, more details about butcher quality cuts. I read the kindle version and was so excited about getting the printed version. I’m disappointed in the quality... See more
We’ve processed our own meats(mainly deer) for a while now. The contents of the book is exactly what we were looking for, more details about butcher quality cuts. I read the kindle version and was so excited about getting the printed version. I’m disappointed in the quality of the printed book. The cover quality is really nice. The pictures inside and smaller than I expected and low average quality. I wanted to buy the sausage book as well but now I’m reconsidering.
One person found this helpful
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Roberta Gerkin
5.0 out of 5 starsVerified Purchase
Great Information!
Reviewed in the United States on May 8, 2019
This is about making meat into cuts of meat (there is nothing about "harvesting" an animal, just what to do with it afterwards). We''ve been looking for a comprehensive book with this kind of information. We purchased this one.
4 people found this helpful
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Kris
5.0 out of 5 starsVerified Purchase
Good for beginners
Reviewed in the United States on February 14, 2020
It''s a good book with a lot answers to questions. I think it could have used both west and east coast names for the different cuts of meat, but all in all a good book for beginners.
3 people found this helpful
Helpful
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Kelly L
5.0 out of 5 starsVerified Purchase
Wonderful book
Reviewed in the United States on August 10, 2016
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... See more
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.
10 people found this helpful
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Aaron GanowskyTop Contributor: Cooking
5.0 out of 5 starsVerified Purchase
nicely designed book on butchering good illustrations
Reviewed in the United States on October 9, 2018
This is a nice visual guide for anyone looking to purchase a side of beef or pork or lamb for freezing and save some money doing the butchering themselves, or even if your just curious as a cook about how to identify specific cuts of meat and how they are processed....
4 people found this helpful
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Bryan Davis
5.0 out of 5 starsVerified Purchase
Great for DIY homesteading
Reviewed in the United States on November 14, 2020
It''s a great book, I saw this from several DIY youtube videos and I wanted to see if it was really that great. It covers all different kinds of meat, cuts and procedures to make them last. I truly love the book and the hard cover really makes it feel like it is meant... See more
It''s a great book, I saw this from several DIY youtube videos and I wanted to see if it was really that great.
It covers all different kinds of meat, cuts and procedures to make them last. I truly love the book and the hard cover really makes it feel like it is meant to last.
Helpful
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Gabriel Martinez
1.0 out of 5 starsVerified Purchase
The book did not go into specific details on butchering
Reviewed in the United States on November 7, 2019
Did not get into detail enough
4 people found this helpful
Helpful
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WA State Customer
3.0 out of 5 starsVerified Purchase
Wanted the book for my son who is an apprentice butcher
Reviewed in the United States on January 24, 2019
I ended up getting a video and wanted the book. Be careful what you order. Was not clear
4 people found this helpful
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Top reviews from other countries

Bp Slow
5.0 out of 5 starsVerified Purchase
The definitive guide to Butchery
Reviewed in the United Kingdom on October 1, 2015
Simply superb. I''ve got many books on the subject (Mettler, Grigson, HFW etc) but this is just excellent and stands head and shoulders above the others. I love most of the books in my butchery library (HFW''s are great too) but if I were limited to just one, it would be this...See more
Simply superb. I''ve got many books on the subject (Mettler, Grigson, HFW etc) but this is just excellent and stands head and shoulders above the others. I love most of the books in my butchery library (HFW''s are great too) but if I were limited to just one, it would be this one. I''m a Chef with my own farm and restaurant and I rear, slaughter and butcher my own livestock. I''ve read many books over the years but never have I come across a book that so simply, so concisely and so expertly demonstrates butchery and meat cookery. It''s beautifully bound and very well made, stylish, concise and the photos are superb. Nothing has been overlooked and somehow vast quantities of information have been distilled into remarkably few pages. A work of genius. And no, I don''t know Ryan Farr or Bridget Binns, though I wish I did, so I could thank them energetically and enthusiastically for creating such a masterpiece.
6 people found this helpful
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LondonSteve
5.0 out of 5 starsVerified Purchase
A must have for the amateur butcher
Reviewed in the United Kingdom on July 21, 2016
The best book out there. Farr is a meat wizard and the book is so easy to follow. Great photo''s and clear explanations. The money you''ll save first time around will more than pay for the book. The art of butchery is back and here to stay thanks to this book.
2 people found this helpful
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shirley
5.0 out of 5 starsVerified Purchase
Exactly what is says.
Reviewed in the United Kingdom on June 23, 2014
Bought as a present for my partner who says it is excellent and exactly what he wanted it to be. Illustrations and information very good quality.
3 people found this helpful
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Nikki in Somerset
5.0 out of 5 starsVerified Purchase
Five Stars
Reviewed in the United Kingdom on July 21, 2016
Bought as a gift on behalf of someone else. I gather it was well received.
Report
Mr Adam Gordon-Strong
5.0 out of 5 starsVerified Purchase
Very good book!
Reviewed in the United Kingdom on May 9, 2016
A clear simple and concise book, good illustration and definitely takes the mystery out of butchery!
2 people found this helpful
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See all reviews
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The Ultimate Bar Book The Bar Book Flour Tartine Revisited One Pan, Two Plates
Great recipes
Modern Jewish Cooking Brown Sugar Kitchen Grilled Cheese Kitchen Art of the Bar Cart Tartine Bread
Delicious recipes

Description

Product Description

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.

Review

Both 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 Coi

Ryan''s butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku

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 Bread

In 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 Charcuterie

Having 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

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.

Product information

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale

Whole Beast Butchery: The Complete sale Visual Guide to Beef, Lamb, and high quality Pork outlet sale