The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat Hardcover – September 29, 2015

this book is a great starting point, the overview of professionals cover a nice selection of the current landscape, and who is doing what.The information about Tuscan butchery is right on track with what is going on.

Great.you can surprised to anyone with any plate.

the photography is excellent, close ups show you exactly how it is done, and the fotos are very sharp and clear and the quality of the paper it is printed on. I like the hard cover book, and the flex cover, its ok, and they left blank pages to enter info that I want to write in the book (it could be at the end of each chapter). I liked that the page numbers were all in the same location and easy to find, at the top of the page. it could have been printed at the top, what section you are in "Pork", "Lamb", etc. the resources pages were interesting, but it didn't take me to any that I was overly impressed with. the content of book was for the things an old fashion butcher would do for you, and since he isn't getting harder and harder to find, well, u may have to do the cutting yourself ! this book will show some of the things that u can do. you can tell its a book that someone has put together by doing research on the topic !! anyone can pick people in the business, have them say a few words about what they do, and form a book, well this is one of those books !! a kind of a show and tell book! look at what they had to say to me book! you can tell she is not a real cook, just interested in talking about it and reading about it! and it shows! today with videos, a still photos in any book just can't compare to the videos where u get to see and hear how its done. I'll add this one to my collection, you never know!

Excellent photos, well-written descriptions. A great, easy read if you work in the meat industry or if you simply want to learn more about cutting meat.

this book was a very informative overview of several tips of meat preparation and cuts. its a must buy man book for your inner grizzly man beastness!!!

Excellent if you want to be an expert butcher

A very useful guide for getting the cuts right: butchery without butchering the job.

Good for a super market butcher or home chef but I was hoping for more. The color photos and interviews with producers are excellent however this is not the book to purchase if you intend to break down a whole animal. There are no descriptions of proper carcass handling or primal breakdown for example.The book assumes you know the tools that are being used in advance. For example there's a section on assembling a crown roast that shows the usage of a larding needle without saying that's what you should use or how to use it. Also, it shows a frenched bone set on the same roast with no description on how to properly french a bone.I suppose I should have read a little into the title. This is certainly the book for an "apprentice" butcher or home chef, not for an actual butcher or someone who needs a primer on whole animal butchery.

Great product. Easy to understand. Full of useful advice, tips and professional techniques that any butcher enthusiast will surely use in their kitchen.I will surely be using it myself and it serves as a great self-tutorial guide for a new set of life skills to add to my resume. 😊😁 Highly recommended book.

This book illustrates meat butchery in detail - beef, lamb, pork and poultry. It demonstrates with plenty of pictures, how to prepare different types of meat to produce the maximum of useful cuts including newer types of steaks.

interesting book

everything to know about cutting trimming and using meat

Great Book. It was a present and went down really well as the recipient wants to study butchery and its perfect.