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Butcher’s Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Jessica and Joshua are thrilled to announce the publication of their book The Butcher’s Guide To Well-Raised Meat appearing in stores June 7th. This unique book—equal parts guide, memoir, manifesto, and reference—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 (or just butterfly the leg)—all with accompanying step-by-step photographs. Tasty recipes like Deep-fried Pork Cheeks and essential methods like how to cook the perfect steak abound, along with insider industry knowledge and resources, all explained with a healthy dose of humor. 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 will be the ultimate guide to good meat.

Quotes about The Butcher’s Guide to Well-Raised Meat
"By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat."
- James Peterson, author of Meat and Cooking

"Don't let the 'butcher' throw you: the Applestones have written a guide to buying, eating, and preparing well-raised meat for just about everyone out there—the gourmand, the environmentalist, the home cook, the chef. There's a story and a recipe for anyone who cares what's on his or her plate. A thoughtful, timely, and important book."
- Dan Barber, chef-owner of Blue Hill

"If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It's an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not."
- Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat

"I love the way The Butcher's Guide to Well-Raised Meat explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola."
- Bruce Aidells, author of The Complete Meat Cookbook


"…clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure."
- Publishers Weekly

 
   
   
From our lectures, butcher demonstrations or our famous one-on-one butcher training classes, you can have an experience that is designed to give you the ability to learn from our years of sustainable butchery experience.
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Fleisher's carries ONLY pastured meats raised on small, local, sustainable farms. The animals have never been given antibiotics or hormones and have a strictly vegetarian diet.
Read about what makes our meat different
   
Read about how Joshua Applestone went from a Vegan to carry on his family tradition as a master butcher.
Read about our Heritage and Legacy
   
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