The masters in The Butcher's Apprentice teach you all the old-world,
classic meat-cutting skills you need to prepare fresh cuts at home.
Through extensive, diverse profiles and cutting lessons, butchers, food
advocates, meat-loving chefs, and more share their expertise. Inside,
you'll find hundreds of full-color, detailed step-by-step photographs of
cutting beef, pork, poultry, game, goat, organs, and more, as well as
tips and techniques on using the whole beast for true nose-to-tail
eating. Whether you're a casual cook or a devoted gourmand, you'll learn
even more ways to buy, prepare, serve, and savor all types of artisan
meat cuts with this skillful guide.