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Fleishers-book

The Butcher’s Guide

How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

The Butcher’s Guide To Well-Raised Meat is a unique book—equal parts guide, memoir, manifesto, and reference— which shares everything anyone needs to know about well-raised meat including: butchery and cooking techniques, a tools primer, history lessons, advice on how to talk to your farmer, and (fun!) questions to drive your conventional butcher crazy.

Readers will learn what the most sustainable cuts of meat are, how to host a driveway pig roast, and even how to break down an entire lamb—all with accompanying step-by-step photographs. The Butcher’s Guide includes tasty recipes and essential methods, like how to cook the perfect steak, along with insider industry knowledge and resources. The book also helps to decode misleading industry terminology and will help consumers make smarter, healthier purchases that can change what’s wrong with meat in America today.

With 35 full-color photographs emphasizing technique, 50 black-and-whites, numerous line drawings, and a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the ultimate guide to good meat.