#20 in Meat cooking books
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Reddit mentions of The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More. Here are the top ones.
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Features:
Specs:
| Height | 9.41 Inches |
| Length | 7.6 Inches |
| Number of items | 1 |
| Release date | June 2011 |
| Weight | 1.61819300308 Pounds |
| Width | 0.95 Inches |
Some reading:
Butcher's Guide
Primal Cuts
Meat Buyers Guide
Polyface Farm
These books should get you started. I suggest making your club a potluck type gathering where you can discuss different cooking techniques, hold tasting comparisons between grain and grass fed animals, take field trips to local Butchers, Processors, and Farms.
Some Films:
Food Inc
Escape to River Cottage
No Reservations
Here's a good you tube video on the breakdown of a whole pig.
Enjoy, and consume responsibly!
In addition to the book /u/sporkwobbler listed (which is great!), I like The Butcher's Guide to Well-Raised Meat and The Art of Beef Cutting
The first one touches on everything a little bit, gives you some to go on if you want to research in depth about a variety of meat-related things. The Beef book is a textbook for beef-breakdowns. My only complaint is that there's not much about the diaphram meats (hanger, skirt, flank, flap). It's absolutely fantastic otherwise. Breakdown by primals, subprimals, and lists ethnic cuts on the side too.
That all being said, they're all helpful as a guide, but I never fully learn until I've cut something up a couple times. Best of luck to you!