Table Of Content

ALL STEAKS ARE CUT BY THlCKNESS NOT BY WEIGHT. WEARE HAPpY TO G (JlDc 'lOll WITH RECOMM!NDA nONS oN STEA Ie TfflCKNESS FOR OPTlMlJM TiNCl! DRY CURING ......................................... 144 PRIMAL CUTS: VENISON .......................... 178 NATHAN FOOT ....................................... 148 DONALD LINK ........................................ 182 Northern Spy Food Co., NY Cochon Butcher, LA Headcheese My Boudin Braised Rabbit with Bacon-Sage Dumplings ROBERT GRANT ..................................... 152 The Butcher Shop, MA MIKE LORENTZ ...................................... 189 Crispy Veal Sweetbreads Lorentz Meats, MN Seared Duck Breasts with Spiced Cherries Flank Steak Fajitas Braised Chicken Thighs with Rosemary and Garlic Marinated Grass-Fed Beef RAISING YOUR OWN CHICKENS ................. 157 MORGAN MAKL .................................... 192 Bi-Rite Market, CA JESSE GRIFFITHS .................................. 158 Lamb Spezzatino Dai Due Supper Club & Butcher Shop, TX Bourbon-Braised Pulled-Pork Sandwiches Smothered Pork Chops FAVORITE SAUCES ................................. 196 TIA HARAlSON ...................................... 161 Avedano's, CA MARSHA McBRIDE ................................. 199 Osso Bucco Cafe Rouge, CA Braised Lamb Risotto with Roated Bell Pepper Goat Gratin Short Ribs with Pomegranate Barbecue Sauce Mexican Red Pozole HOW TO CUT A CULOTTE STEAK ................ 165 TOM MYLAN ......................................... 203 The Meat Hook, NY CHRIS HUGHES ...................................... 166 Shepherd's Pie Broken Arrow Ranch, TX Prime Rib Carne Guisada (Venison Stew with Cactus) Buffalo Wings Wild-Game Chili DEIONING A CHiCKEN ............................. 208 ROB LEViTT .......................................... 170 Mado Restaurant, IL ERIKA NAKAMURA & AMELIA POSADA ....... 210 Pig Head Stew Lindy and Grundy's, CA Crispy Lamb Belly Ginger Garlic Glazed Pork Dirty Duck Rice SCOTT LEYSATH .................................... 174 The Sporting Chef, CA Duck Breast and Beer Sandwich Venison Jerky DRY CURING ......................................... 144 PRIMAL CUTS: VENISON .......................... 178 NATHAN FOOT ....................................... 148 DONALD LINK ........................................ 182 Northern Spy Food Co., NY Cochon Butcher, LA Headcheese My Boudin Braised Rabbit with Bacon-Sage Dumplings ROBERT GRANT ..................................... 152 The Butcher Shop, MA MIKE LORENTZ ...................................... 189 Crispy Veal Sweetbreads Lorentz Meats, MN Seared Duck Breasts with Spiced Cherries Flank Steak Fajitas Braised Chicken Thighs with Rosemary and Garlic Marinated Grass-Fed Beef RAISING YOUR OWN CHICKENS ................. 157 MORGAN MAKL .................................... 192 Bi-Rite Market, CA JESSE GRIFFITHS .................................. 158 Lamb Spezzatino Dai Due Supper Club & Butcher Shop, TX Bourbon-Braised Pulled-Pork Sandwiches Smothered Pork Chops FAVORITE SAUCES ................................. 196 TIA HARAlSON ...................................... 161 Avedano's, CA MARSHA McBRIDE ................................. 199 Osso Bucco Cafe Rouge, CA Braised Lamb Risotto with Roated Bell Pepper Goat Gratin Short Ribs with Pomegranate Barbecue Sauce Mexican Red Pozole HOW TO CUT A CULOTTE STEAK ................ 165 TOM MYLAN ......................................... 203 The Meat Hook, NY CHRIS HUGHES ...................................... 166 Shepherd's Pie Broken Arrow Ranch, TX Prime Rib Carne Guisada (Venison Stew with Cactus) Buffalo Wings Wild-Game Chili DEIONING A CHiCKEN ............................. 208 ROB LEViTT .......................................... 170 Mado Restaurant, IL ERIKA NAKAMURA & AMELIA POSADA ....... 210 Pig Head Stew Lindy and Grundy's, CA Crispy Lamb Belly Ginger Garlic Glazed Pork Dirty Duck Rice SCOTT LEYSATH .................................... 174 The Sporting Chef, CA Duck Breast and Beer Sandwich Venison Jerky

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Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of thi
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Primal Cuts: Cooking with America's Best Butchers PDF

288 Pages·2010·83.61 MB·English
by  Marissa Guggiana
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Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of thi

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Author:Marissa Guggiana
Publication Year:2010
Pages:288
Language:English
File Size:83.61
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