It’s been several months now that Whole Beast Butchery was released to the world, unleashing a unique visual guide to the butchery of whole beef, lamb, and pork. Since the release, there’s been a lot of buzz and great feedback, including an IACP nomination for best Technical Reference. We continue to use the guide here at the kitchen, and it has proven to be a valuable, complimentary tool to our Butcher Class offerings. Next up? Stay tuned for more details on an upcoming Sausage book.
Get a quick peak of Whole Beast Butchery by Ryan Farr in this great trailer:
Below are some amazing and kind quotes from chefs that I highly respect and are masters of their craft.
-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread
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.
-Michael Tusk, chef-owner of Quince and Cotogna
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 Ruhlman, author of Ruhlman’s Twenty and Charcuterie
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.
-David Chang, chef/owner of Momofuku
Ryan’s butchery techniques and recipes are spot on.
-Daniel Patterson, chef-owner of Coi
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.
For the past year and a half, I’ve been busy with many things, but the one thing I’m most excited to share with you is my upcoming book: Whole Beast Butchery, the complete visual guide to Whole Pig, Lamb, and Beef. This book is largely inspired by the concepts I’ve put forth on my blog for the past three years. The step by step format is the way I’ve always chosen to share the information and techniques. Included are some of my favorite recipes, like Crispy Skin Pork Shoulder, Lambchetta, 10lb Beef Flinstone Rack, Pork Jowl and Clams, and Beef Tongue Pastrami.
We’re talking about 500 high quality pictures with step by step instructions on how to break down and utilize the entire animal, complete with references on whole animal purchasing, farmers markets, and butcher shops near you. I’m not just thinking about how to get the best cuts, but I approach the task with the desire to EAT the entire animal. Whether you are an aspiring butcher, restaurant worker, or a home chef, this book creates a straight forward learning process for anyone who is comfortable in the kitchen. Even if you do not envision yourself purchasing an entire animal, you can start with some of the primal cuts and work your way from there.
This is exactly the type of book I wish was available to me when I was first learning how to break down whole animals in the restaurant industry. Being published by Chronicle Books, this project was a lengthy undertaking and will be accompanied by smart phone applications with video tutorials and more great information. Coming at you in Fall 2011!
These pictures are a little insight into the process we went through to make sure the material was clear. It’s been a heavy editing process, but we’re happy with the end result and I’m very excited to share this with you! You can pre-order the book on Amazon.com, Barnes and Noble, IndieBound, Chronicle books, or directly from the 4505 Meats store!
The real purpose of this book is to change the way we source, buy, handle, share, and eat meat. Be sure to check out the facebook page for Whole Beast Butchery, and/or follow us on twitter for updates and news: @4505_meats.