Chelsea Green Publishing

The Gourmet Butcher's Guide to Meat

Pages:336 pages
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603584685
Pub. Date January 31, 2014

The Gourmet Butcher's Guide to Meat

How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)

Availability: In Stock


Available Date:
January 31, 2014


Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.


Library Journal-

"For old-world experience of the art of butchery, look no further than master butcher and lecturer Ward. His deep knowledge shines as he delves into nearly every aspect of butchery—from its role in ancient Egypt to profiles of individual farmers and shops to the controversy around ritual slaughter—before ever addressing how to carve up a carcass. While parts of this background are compelling, especially Ward’s personal story, those looking for practical instructions will have a 100-page wait. Once there, however, readers are greeted with detailed, well-organized information on choosing and processing the best beef, pork, lamb, and chicken. A CD is included for most of the carving instruction. Sensitive readers be warned: like a well-seasoned piece of meat, Ward’s language is mildly salty. ­VERDICT With artisan meat and home butchery growing in popularity among DIYers and urban homesteaders, this book is on trend. However, its detailed emphasis on theory and history make it better suited to the serious gourmet than to the casual foodie.” 


"Resolutely carnivorous, Ward amasses evidence confirming that humans have been meat eaters from early in their history. He passionately defends humane animal husbandry, maintaining that properly slaughtered and processed animals produce superior meat. Ward has little use for high-volume, big-business meat packers. Addressing beef, pork, lamb, and chicken, he inventories some of currently popular animal breeds whose flesh offers exceptional flavors. Ward explains how to break down an animal’s primal cuts to produce roasts, steaks, and chops, and he offers some unique recipes for sausages. A bibliography gives sources for further exploration, and a CD supplements the book with step-by-step instructional photos.”

“Cole Ward has done an extraordinary job of balancing the widely diverse components of meat production, marketing, and quality in this comprehensive and uniquely informative book. The author has taken every effort to present even the most contentious issues surrounding meat production from a balanced and accurate perspective.  His thorough treatment of these issues provides the reader the opportunity to make a well-informed decision as a matter of personal choice, unencumbered by emotion or innuendo.

However, the real value of the book is in the articulate way Ward connects the reader to both the science and the artisanship of gourmet butchering. His comfortable style and incomparable knowledge of gourmet butchering make this a valuable resource for quality meat aficionados and a must read for chefs, butchers, and meat-lovers everywhere.”--Mark Boggess, PhD, animal scientist and meat industry expert

"This comprehensive book is far more than a guide to cutting meat—it’s for anyone who wants a better understanding of meat (and we all should). Engaging, informative, and, yes, fun!"--Nicolette Hahn Niman, rancher and author, Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms

"Is there a bible of meat? There is one now. Cole Ward's book demystifies the whole process of how animals are raised, slaughtered, and eventually make it to your plate. From learning about breeds to cutting up your own side of beef, you will be a more empowered meat eater once you read this book."--Rebecca Thistlethwaite, author, Farms with a Future

“After nearly forty years of concentrating, industrializing, and deskilling the livestock and meat industries, a few global meat companies have separated the eater from the farmer, land, communities, and animals that we depend on for food. Cole Ward helps restore the lost craftsmanship of meat production by sharing critical knowledge about where meat comes from and how it's produced, processed, and marketed. His book takes the reader on an important journey from animal husbandry through the fading art of butchery to recipes for preparing a healthy meal, all interwoven with explanatory pictures, notes, and interesting trivia.”--Mike Callicrate, owner, Callicrate Cattle Company and Ranch Foods Direct


  • Winner - The Best Food Books of 2014 -Corby Kummer, The Atlantic - 2014


Cole Ward

Cole Ward grew up in the tiny Vermont town of Sheldon Springs. At the age of fourteen he began working part-time for a local butcher, washing meat trays and stuffing sausages for 20 cents a hour. At fifteen, he became an apprentice meat cutter at the local IGA, and in very few years was a master butcher specializing in whole-animal culinary butchery. In his early twenties, wanderlust took him out west to a job at LaFrieda Prime Meats at Los Angeles’s celebrated farmers' market. The famous butcher shop was next to CBS studios, and Ward’s celebrity clients soon included Billy Crystal, Bernadette Peters, Perry Como, Edith Head, and Raymond Burr. He also did meat props and special set-ups for television sitcoms like Three’s Company.

In 1982, Cole returned to Vermont, where most of his large family lives. He worked in markets and supermarkets around the state, managed meat departments, and eventually began giving workshops and doing on-farm cutting. Now Cole mixes hands-on butchering with teaching; his encyclopedic knowledge of the meat sector makes him a sought-after lecturer and seminar leader at culinary academies, colleges, and agricultural and sustainable-living conferences. His full butchery course was recently released on the two DVD set The Gourmet Butcher. With the publication of this book, he is sharing the knowledge acquired over forty-five years of butchering. He is convinced that the more people know about where their meat comes from, the more control they will have over their own and their family’s health.

Karen Coshof

Karen Coshof began her career as a commercial photographer, shooting campaigns for Air Canada, Sheraton, Clairol, and other clients, as well as fashion spreads and magazine covers. She then joined Stonehaven Productions, a communications company that produces television as well as specialized projects for the Canadian government and international corporations. At Stonehaven, Karen worked as a scriptwriter, proposal writer, print broker, director, producer, and executive producer.

While at Stonehaven, she conceived and produced The Great Warming, a three-hour Discovery climate-change series narrated by Keanu Reeves and Alanis Morissette that was broadcast in fifteen countries. She also co-executive produced the one-hour national PBS special Global Warming: The Signs and the Science.

She has been a keynote speaker at the Pacific Islands Environmental Conference, the US Fuel Ethanol Workshop, the Canadian Renewable Fuels Association, the World Business Council on Sustainable Development, and the Caribbean Society of Trust and Estate Planning. 


The Gourmet Butcher's Website



Seven Days: Filet on Fire

Beef Forequarter: Primal Cuts

Beef Hindquarter: Primal Cuts

Lamb: Primal Cuts

Filet on Fire


Loving and Leaving the Good Life

Loving and Leaving the Good Life

By Helen Nearing

Helen and Scott Nearing, authors of Living the Good Life and many other bestselling books, lived together for 53 years until Scott's death at age 100. Loving and Leaving the Good Life is Helen's testimonial to their life together and to what they stood for: self-sufficiency, generosity, social justice, and peace.

In 1932, after deciding it would be better to be poor in the country than in the city, Helen and Scott moved from New York Ciy to Vermont. Here they created their legendary homestead which they described in Living the Good Life: How to Live Simply and Sanely in a Troubled World, a book that has sold 250,000 copies and inspired thousands of young people to move back to the land.

The Nearings moved to Maine in 1953, where they continued their hard physical work as homesteaders and their intense intellectual work promoting social justice. Thirty years later, as Scott approached his 100th birthday, he decided it was time to prepare for his death. He stopped eating, and six weeks later Helen held him and said goodbye.

Loving and Leaving the Good Life is a vivid self-portrait of an independent, committed and gifted woman. It is also an eloquent statement of what it means to grow old and to face death quietly, peacefully, and in control. At 88, Helen seems content to be nearing the end of her good life. As she puts it, "To have partaken of and to have given love is the greatest of life's rewards. There seems never an end to the loving that goes on forever and ever. Loving and leaving are part of living."

Helen's death in 1995 at the age of 92 marks the end of an era. Yet as Helen writes in her remarkable memoir, "When one door closes, another opens." As we search for a new understanding of the relationships between death and life, this book provides profound insights into the question of how we age and die.

Available in: Paperback, eBook

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Seed to Seed

Seed to Seed

By Suzanne Ashworth

Seed to Seed is a complete seed-saving guide that describes specific techniques for saving the seeds of 160 different vegetables. This book contains detailed information about each vegetable, including its botanical classification, flower structure and means of pollination, required population size, isolation distance, techniques for caging or hand-pollination, and also the proper methods for harvesting, drying, cleaning, and storing the seeds.

Seed to Seed is widely acknowledged as the best guide available for home gardeners to learn effective ways to produce and store seeds on a small scale. The author has grown seed crops of every vegetable featured in the book, and has thoroughly researched and tested all of the techniques she recommends for the home garden.

This newly updated and greatly expanded Second Edition includes additional information about how to start each vegetable from seed, which has turned the book into a complete growing guide. Local knowledge about seed starting techniques for each vegetable has been shared by expert gardeners from seven regions of the United States-Northeast, Mid-Atlantic, Southeast/Gulf Coast, Midwest, Southwest, Central West Coast, and Northwest.

Available in: Paperback

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By Thomas Greco

Cash. Loot. Scratch. Lucre. Bread. Coin. Scrip. Moolah. Green. We all think we know intuitively what money is, and what it can do for us. Tom Greco, director of the Community Information Resource Center, understands and explains money on an eye-popping, fundamental level. Moreover, he provides a roadmap on how to make alternatives to the "legal tender" work for individuals, communities, and local economies.

Money will set your mental gears spinning with fantastic ideas. This book explains the mysteries and realities of money in clear and accessible prose, and reveals the true workings, and alarming fragility, of our existing financial system. It also describes concrete and realistic actions that individuals, businesses, social service agencies, and governments can take to enhance productivity and purchasing power, to protect local economies from the ravages of globalization, and to strengthen the bonds of community.

Money is a radical critique of our existing financial system, but also a practical and inspirational how-to manual for creating a vibrant and effective community currency system.
You'll learn:

  • The truth about how money is created, and what it actually represents
  • Why we're all in debt
  • How the financial system is structured to inevitably transfer wealth from the poor to the rich
  • How to start a financial revolution in your local community

A retired professor of business and economics, Tom Greco has spent twenty years studying community currency systems around the world, including historical models (such as during the Great Depression), and the scores of contemporary examples now operating in the United States, Canada, Europe, South America, Australia, New Zealand, and Japan. He helped establish the Tucson Traders currency in Arizona, and he has served as a consultant for many others. No pie-in-the-sky idealist, Greco offers a realistic vision of how healthy local economies can be supplemented with flourishing community currencies.

Anyone who works routinely with money needs this book--this means bankers, stockbrokers, merchants, community organizers, loan sharks, gamblers, investors, bank robbers, hedgefund operators, sports agents, and ordinary people.


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The Nourishing Homestead

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By Ben Hewitt and Penny Hewitt

A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life

The Nourishing Homestead tells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another.

The Hewitts offer practical ways to grow nutrient-dense food on a small plot of land, and think about your farm, homestead, or home as an ecosystem. Much of what the Hewitts have come to understand and embrace about their lives of deep nourishment is informed by their particular piece of land and local community in northern Vermont, but what they have gleaned is readily transferable to any place—whether you live on 4 acres, 40 acres, or in a 400-square-foot studio apartment.

Ben and Penny (and their two sons) maintain copious gardens, dozens of fruit and nut trees and other perennial plantings, as well as a pick-your-own blueberry patch. In addition to these cultivated food crops, they also forage for wild edibles, process their own meat, make their own butter, and ferment, dry, and can their own vegetables. Their focus is to produce nutrient-dense foods from vibrant, mineralized soils for themselves and their immediate community. They are also committed to sharing the traditional skills that support their family, helping them be self-sufficient and thrive in these uncertain times.

Much of what the Hewitts are attempting on their homestead is to close the gaps that economic separation has created in our health, spirit, and skills. Ben uses the term “practiculture” to describe his family’s work with the land—a term that encompasses the many practical life skills and philosophies they embody to create a thriving homestead, including raw-milk production, soil remediation, wildcrafting, Weston A. Price principles, bionutrient-dense farming, permaculture, agroforestry, traditional Vermont hill farming, and more. The Nourishing Homestead also includes information on deep nutrition, the importance of good fats, and integrating children into the work of a homestead.

The Hewitts’ story is reminiscent of The Good Life, by Helen and Scott Nearing, and is sure to inspire a new generation of homesteaders, or anyone seeking a simpler way of life and a deeper connection to the world.

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