The Everyday Meat Guide: A Neighborhood Butcher's Advice Book

by Ray Venezia, Chris Peterson (Primary Contributor), Antonis Achilleos (Photographer)

Can you tell a rump roast from a shoulder chop from a tenderloin? Maybe?
Maybe not? Now you can. Behold the crib sheet to buying and cooking MEAT.

When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef. The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. Also Includes Ray Venezia's popular turkey carving method, as seen in The New York Times, with step by step instructions including hand placement illustrations. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.

Genres: Cookbooks, Reference, Food, Nonfiction, Cooking

184 pages, Paperback

First published April 26, 2016

Reviews

[Kyle · Rating 2 out of 5]

This author does nothing to educate consumers over grass fed beef or local farm raised beef. They say that "grass fed" on the label means that the animal was 100% grass fed and didn't get any corn. This is a lie. Marketing for grass fed is scam and not regulated. He looks into the industry from his narrow eyes of being a "fake butcher" I bet this man has never done a full animal butcher in his life and likes to call himself a butcher even though he only cuts up roasts into steaks.

[Nikhil · Rating 3 out of 5]

No recipes as such, but an otherwise good guide to shopping for meat. Focuses only on chicken, pork, lamb, veal and beef, so if you're interested in anything outside of those core meats, you won't find it here.

[Michael · Rating 4 out of 5]

learned a lot about Cuts & cooking time

He covers types of cuts , methods and time of cooking . All the way from best cut to cheap cuts .

[Christy · Rating 4 out of 5]

Great Information

Really appreciate all the info about buying, storing, and preparing all types of meat. Great material I will continue to refer to.

[Erin · Rating 5 out of 5]

This is a great book. I think I am actually going to buy the e-book so I can use this at the store.

[Julie Brock · Rating 3 out of 5]

Really more for serious chefs than for "everyday" use....