2024 the best way to prepare a steak review

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The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats

The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world.
           
The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today.
           
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.

Publisher ‏ : ‎ Clarkson Potter; First Edition (June 7, 2011)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 0307716627
ISBN-13 ‏ : ‎ 978-0307716620
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 7.6 x 0.95 x 9.41 inches
Reviewer: R. Ubaldo
Rating: 5.0 out of 5 stars
Title: Excellent Presentation of the Subject- a must have for anyone that loves food
Review: I am approaching this subject with a bit of a bias because I have been to a pig to pork demo put on by Fleishers so I am not exactly an out of the blue book buyer. I am a chef and have a farm to table place in CT. This book is packed with useful information for anyone, and the straight forward no nonsense approach is quite welcome. Its funny too. So what does this book have that others dont? First of all, the information is collected by people doing what they write about right now. As in today. The maze of terms that most people are exposed to when buying meat, in my opinion, are designed to either mislead or misrepresent. No not all of them but many. Hormone free chicken is a perfect example. So Josh goes through the "all naturals" "cage frees" and places the reality squarely on the table next to them. Ah...now I see. The more I learn the better my decisions become. Okay the butchering pictures. How many of these books have I seen with lame representations, skipped steps, or just plain photos that dont look like anything familiar. Lots. Page through the breakdown of the beef and you will be convinced you can do the job. They are that good, but dont be fooled. Its much harder than it looks, but it does inspire confidence to learn more about what was a seemingly impossible task partly because of lack of information. Its not just beef. The book covers poultry (The chicken chapter was most enlightening), lamb, pork, etc. So you have the pictures, the terms, the anecdotes, recipes, and first hand experience about the meat industry as it is NOW. Josh and Jess are both very nice people in a difficult business. People are really misinformed about meat, and they face the whole thing head on in this book with no apologies given. I am in the business, my brother is a farmer that raises beef, chicken, and hogs, and when someone in our dining room asks if the beef is grass fed or they complain because I only have 2 pork tenderloins for the week, or why my pork is not organic, I wish I had the 20 minutes it takes to explain. I am thinking about having this book chained to each table (a small chain)as it should be required reading for anyone that enjoys......Well raised meat.

Reviewer: Customer Review
Rating: 4.0 out of 5 stars
Title: Great story, great overview, not comprehensive
Review: I recently switched my diet and lifestyle to "paleo" (lots of meats, veggies, good fats; no grains or processed sugars). Paleo highly, highly, highly encourages eating locally raised, grass-fed meats, which I have started easing myself into. However, I have found myself coming across the stumbling block of not knowing what to *do* with all these fancy (and expensive) cuts of meat, as well as not really understanding the differences between them. I started thinking that I needed to take a class or something so someone could sit me down and tell me all the things my parents never taught me (or apparently knew) about meat and how to understand it. Then, out of the blue, a friend of mine recommended this book to me and I figured this was exactly the sort of thing I was looking forAlthough I was looking for technical information, I highly enjoyed the discussion and anecdotes about the owners' journey and learning curve. There are little glimpses of their love and dedication to their work (and each other) scattered throughout the book that make it very pleasurable to just read-through. There are also beautiful pictures (photos and pencil illustrations) that really help hammer home the point that working with such good quality meat is as much art as it is necessity.In terms of the actual information, the book is definitely just an overview. I got the sense that the owners sat down and made a list of all these random tips and tidbits they wanted to convey, and somehow edited them together into a book. These tips and tidbits are useful, don't get me wrong, but except for some large chunks, there wasn't a good sense of organization and flow. While I generally liked the easy, approachable tone of the main author, there were at least two or three points in the book where he used some unexpected sarcasm and lighthearted wording that confused the point he was trying to make (it sounds nitpicky, I know, but I am a science writer by profession so I spend quite a lot of time thinking about how to convey complex concepts as straightforward as possible while remaining accurate). Still, there are good discussions of the different cuts of meat and what they mean, best ways to cook one type of cut over another, some great recipe suggestions, and so on. The authors also won me over personally by discussing a few different breeds of each type of meat animal. I know from experience that people so are disconnected from where their food comes from that the idea that there are different *types* of cow makes people stare blankly. Also, everytime they made the case for keeping the fat in the meat or using fat for other cooking I mentally high-fived them.Technical content aside, I think the book works well as a discussion of what factory farming actually looks like, from hoof to table, and how it is directly affecting our lives. I mean, you can see lists of statistics or even photos of large-scale farming operations, but for some reason it never quite struck me as hard as it did when the author of this book discussed seeing black, clogged, and diseased endocrine glands in the meat of factory-farmed pigs, and how the pasture-raised pigs don't look like that. This book really drove home the point to me that the way most Americans are getting their food these days is Wrong, so so Wrong. Wrong for the animals, wrong for the farmers and workers, and wrong for us the consumers.In summary: a good book, good story, great summary of the field, but if you want more specific details or more depth on some of the topics you will probably have to branch out into other sources.EDIT: I still recommend this book, but for those who read it and want something with more detail, or want to go straight to something with more detail, I recommend The River Cottage Meat Book

Reviewer: D Hall
Rating: 5.0 out of 5 stars
Title: Great Gift
Review: The recipient of this book is thrilled. He said it has so much useful information and loves the book.

Reviewer: Rich Shepard
Rating: 5.0 out of 5 stars
Title: A good addition to a cookbook and food library
Review: The coverage, writing, and illustrations are superb in this book and it is a welcome addition to my library. My only minor quibble with Josh's consistent push for everyone to buy pastured animals is that while this is practical for those of who can afford to do so -- and find local sources, it cannot work on a national scale.There are currently about 315 million people in the US. If each person ate only 1/2 pound of meat a day it would require 167.5 millions pounds of meat each and every day. This requires factories and practices most of us wish were not necessary. But they are on a population levelRegardless, I encourage you to buy and read this book for the great advice and recipes Josh and Jessica provide.

Reviewer: corey
Rating: 4.0 out of 5 stars
Title: New butcher
Review: I gave this a four star rating cause I did not see any directions on how to acutely cut meat. if I was just learning how to butcher this book would not have helped me at all. the title states how to cut.this was a very well written very informative and a great joy to read is what gave this a four star. I hope that the next book would have instructions on how to do basic breakdown of animals and lead up to more advance cuts such as country styles and money more.

Reviewer: Marcel Trudeau
Rating: 5.0 out of 5 stars
Title:
Review: Just loved it

Reviewer: coolbeanz
Rating: 4.0 out of 5 stars
Title:
Review: well written, informative, interesting. I wanted to learn mainly about how to break down animal carcassesand this book had that in good detail. I was surprised by how much of the meat we eat is substandard rubbish and will rarely get my meat from supermarkets from now on!

Reviewer: Sometimes I read books
Rating: 4.0 out of 5 stars
Title:
Review: Read cover to cover and keep as a reference.I didn't know alot about cuts and farming. This book is great for information and is written well, easy to read and flows well.The spine isn't the strongest though, so a few pages have come loose, but the content is well worth this little disappointment.Read this and do some research so you and your family can be well informed about what you eat and how it gets to your table.

Reviewer: Rory Kenny
Rating: 4.0 out of 5 stars
Title:
Review: Very good would use again.

Reviewer: hifi, cooker and gadget
Rating: 5.0 out of 5 stars
Title:
Review: it's not in this book that you will learn well how to take apart an hole animal, but ther's a lot of trick about different way of cooking parts and also a lot of receipe for each beast.