The masters in
The Butcher’s Apprentic
e teach you all the old—world, classic meat—cutting skills you need to prepare fresh cuts at home.
Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat—loving chefs, and more share their expertise. Inside, you'll find hundreds of full—color, detailed step—by—step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose—to—tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.