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The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More [Hardcover]

Joshua Applestone , Jessica Applestone , Alexandra Zissu
4.6 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 31.00
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Book Description

June 7 2011
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They run Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world.
           
The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.
           
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly. 

Frequently Bought Together

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More + The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game + Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Price For All Three: CDN$ 68.34

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Review

“By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat.”
--James Peterson, author of Meat and Cooking

“If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.”
--Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat 

“I love the way The Butcher's Guide to Well-Raised Meat explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola.” 
--Bruce Aidells, author of The Complete Meat Cookbook

“…clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure.”
--Publishers Weekly 

“The new bible for conscious carnivores.” – Bon Appétit 

About the Author

JOSHUA and JESSICA APPLESTONE are the owners of Fleisher’s Grass-Fed and Organic Meats in Kingston, New York. Fleisher’s sells to some of the finest restaurants in New York City and the Hudson Valley and offers a butcher-training program. Their website is www.fleishers.com.
 
ALEXANDRA ZISSU is a green living expert and author of The Conscious Kitchen and coauthor of Planet Home and The Complete Organic Pregnancy. Her website is www.alexandrazissu.com. 

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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4.6 out of 5 stars
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Most helpful customer reviews
5.0 out of 5 stars Great, practical, useful.... July 1 2014
Format:Hardcover
Yeah, title pretty much says it all. If for no other reason, this book can help you talk to a real butcher and get results and help you handle those meat cutters in other locations to keep your choices in your best interests.
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4.0 out of 5 stars Excellent Book May 26 2014
By Karen
Format:Hardcover|Verified Purchase
Read cover to cover and keep as a reference.

I didn't know alot about cuts and farming. This book is great for information and is written well, easy to read and flows well.
The spine isn't the strongest though, so a few pages have come loose, but the content is well worth this little disappointment.
Read this and do some research so you and your family can be well informed about what you eat and how it gets to your table.
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5.0 out of 5 stars for home meat lover, not for professionnal May 5 2013
Format:Hardcover|Verified Purchase
it's not in this book that you will learn well how to take apart an hole animal, but ther's a lot of trick about different way of cooking parts and also a lot of receipe for each beast.
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5.0 out of 5 stars Highly recommend Sept. 16 2012
Format:Hardcover
excellent well written guide to meat, how to buy and cook it all properly. I recommend this item even for experienced cooks.
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0 of 1 people found the following review helpful
4.0 out of 5 stars bon outilbde formation Sept. 19 2013
Format:Hardcover|Verified Purchase
Bien fait, ce livre se veux un bel outil de connaissances générales des viandes et de la boucherie.

Donc c est un bon achat.
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