The Butcher's Guide to Well-raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and MoreBook - 2011
This book shares everything a carnivore needs to know about meat, including why pastured meats are so much better than conventional ones and how to butcher and cook meat perfectly at home.
Publisher: New York : Clarkson Potter, c2011
Edition: 1st ed
Branch Call Number: 641.66 Ap529b 2011
Characteristics: 240 p. : ill. ; 24 cm