I normally do not purchase any of the numerous how-to paperback meat books offered for sale because for the most part they repeat information contained in long-running meat textbooks such as The Meat We Eat (14 edition came out in 2001; 15th is overdue), they often espouse niche meat or anti-meat agendas and/or contain a lot of recipes that serve primarily as page fillers.  The Butcher’s Guide is 175 pages long with… Read More »