MEAT: Everything You Need to Know

by Pat LaFrieda

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.

For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it.

In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more.

Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses.

Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Food and Drink

617 pages, Kindle Edition

First published May 6, 2014

Reviews

[Matt Sutherland · Rating 5 out of 5]

Everything you want to know about meat

I highlighted half of what I read in this book. He helped clarify a lot of misconceptions I’ve heard and got me excited to try different cuts of meat. The way he tells his story makes it a more interesting read as well. He covers lamb, chicken, pork, and beef.

[Maryalene · Rating 4 out of 5]

This book isn't for anyone who likes to think of meat simply as something that comes from the store in Styrofoam containers. Featuring two-page spreads of cross sections of a calf, pig, lamb and steer (including skinned heads), this book isn't for the squeamish.

It is a great resource about all the different cuts of meat from the head to the tail. It also provides an interesting inside look at the New York City meat industry. I appreciated hearing the author's take on issues such as veal consumption and grass-fed beef. I was a little surprised, though, to see he didn't even give a passing mention to the controversy surrounding foie gras.

As a cookbook, this wasn't very practical for me. Most of the recipes seem too fussy for my taste -- lots of stuffed meat and layered meat -- and a number call for ingredients I probably wouldn't find in a local store. For example, there are recipes for sweetbreads, brain, tripe and calf head. I did try the macaroni pie recipe which turned out good although it seemed a bit dry.

While I wouldn't recommend this as a cookbook unless you are an adventurous foodie with lots of time on your hand, I think this is a great reference book on meat cuts.

[Elysia Edmondson · Rating 5 out of 5]

From one butcher to another .

I loved your book. I could not put it down. I am a 62 year old butcher who has been in the business all my life. I have 2 sons who are also working in the family business with me. Thank you for taking the time to do it right.

[Will Boncher · Rating 2 out of 5]

Definitely a few interesting bits here and there, but damn is he a horrible writer. He also seems incredibly pompous, and not in a fun way like myself. Will keep it for now and see how the recipes are.

[Nikki Rich · Rating 4 out of 5]

This book had way more information than I really wanted to know, so it was very thorough. It was also full of interesting stories. Not to mention the recipes which have been good so far, at least the ones I’ve tried.

[Constantine · Rating 4 out of 5]

Quick lighthearted read all about MEAT! Some interesting recipes.

[Jon Chin · Rating 5 out of 5]

It's an excellent book with both breadth and depth. The writing is clear and interesting and the pictures are beautiful.

[A.G. Palmer · Rating 5 out of 5]

Good book to have. Lots of information

[Alex]

This is a great read and biography of Pat LaFrieda, as well as a treasure trove of recipes. As someone in the restaurant industry, it made me laugh and sigh, and i think it'd interest anyone just as much.

[Sarah · Rating 2 out of 5]

I learned so much about cuts of meat, but am frustrated that most of the "good" cuts are limitedly available. The recipes were glorious but a bit grand for my usual cooking style.

[Rob Pucci · Rating 5 out of 5]

Great book about all things meat.

[Claudia Yahany · Rating 5 out of 5]

Excelente.

[Pete · Rating 3 out of 5]

Actually a fascinating look into the meat industry in New York, as well as all about meat...obviously not a book for vegetarians...but informative and interesting if you like to cook meat.

[JR Bennett · Rating 5 out of 5]

I liked the pictures the most! I'll be trying some of the recipies soon!

[Jason · Rating 4 out of 5]

My favorite kind of cookbook because it is filled with touching and humorous anecdotes. Cant wait to try new cuts of meat. Really want an occasion to make a standing ribroast.