- Chelsea Green - http://www.chelseagreen.com/content -
Reclaiming the Lost Culinary Art of Butchery
Posted By admin On January 27, 2014 @ 9:19 am In Food & Health | Comments Disabled
Do you know a butcher? Chances are, the answer is “no.”
True butchery has become a lost art, and many people have no idea how an animal gets from the pasture to their plate.
In The Gourmet Butcher’s Guide to Meat , master butcher Cole Ward  aims to revive this traditional culinary art that is an often overlooked, but vitally important, aspect of the farm-to-table movement.
“A good butcher is an ethical professional who knows the provenance of his or her meats,” Ward writes in the book’s introduction. “I want to give everyone an understanding and appreciation of my craft and its culinary artists, and I want to celebrate and support our struggling small farmers and quality-meat producers. So my mission is nothing less than to bring back culinary butchery—a craft that we must never lose.”
More importantly than busting these common myths, Ward teaches readers how they can butcher an entire animal—a skill that has been lost on many homesteaders and culinary enthusiasts. His book includes an 800-slide CD that provides step-by-step images illustrating how to cut up a side of beef or pork, and a whole lamb or chicken.
Written with Ward’s trademark humor and insight, The Gourmet Butcher’s Guide to Meat is the ultimate guide to traditional butchery. It includes recipes, a detailed glossary, and information on:
• The real definition, work, and role of a culinary butcher;
• The roots of butchery from prehistory to modern times;
• What goes on behind the scenes at meat markets large and small;
• The truth behind meat-marketing claims of “organic,” “natural,” “free-range,” “grass-fed,” and “pasture-raised”; and,
• Processing your own meat, including what you’ll need in terms of tools, safety training, and preparation.
After reading Ward’s book you’ll not only be able to ask your local butcher key questions to determine the provenance of what’s going on your plate, but what to look for in a cut of meat, and tips on how to start cutting up meat at home for your family.
So, get those knives sharpened up – and get cutting.
The Gourmet Butcher’s Guide to Meat (with CD): How to Source it Ethically, Cut it Professionally, and Prepare it Properly  is available now and on sale for 25% off until Feb. 15. Read an excerpt below.
Article printed from Chelsea Green: http://www.chelseagreen.com/content
URL to article: http://www.chelseagreen.com/content/reclaiming-lost-culinary-art-butchery-2/
URLs in this post:
 The Gourmet Butcher’s Guide to Meat: http://www.chelseagreen.com/bookstore/item/the_gourmet_butchers_guide_to_meat_with_cd:hardcover,%20plc
 Cole Ward: http://www.chelseagreen.com/authors/cole_ward
 The Gourmet Butcher’s Guide to Meat slideshow: http://www.scribd.com/doc/198411840/The-Gourmet-Butcher-s-Guide-to-Meat-slideshow
 Chelsea Green Publishing: http://www.scribd.com/chelseagreen
 Chapter One: What is a Butcher?: http://www.scribd.com/doc/198418207/Chapter-One-What-is-a-Butcher