The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

'The Butcher's Apprentice' is an intriguing story of one man's search for his identity and his yearning for a love he thought never existed.On his death-bed in hospital, Robert Kelly discovers a bundle of letters in a tattered blue chocolate box that his adoptive mother kept hidden for years in a wooden trunk under her bed. While reading them, Robert begins to unravel a series of dramatic events involving his adoptive parents, the local midwife and her daughter, who together aided an unmarried mother in concealing the birth of her baby boy, and further weave an intricate web of deceit in his illegal adoption.

The Butchers Apprentice is the story of 'life' unfolding pensively in the abattoir through the eyes of the old Butcher and his children and their experiences in the selfish world of needs.

London, summer 1763.At nineteen, Anne Jacob is awakened to the possibility of joy when she meets Fub, the butcher's apprentice, and begins to imagine a life of passion with him. The only daughter of well-to-do parents, Anne lives a sheltered life. Her home is a miserable place. Though her family want for nothing, her father in uncaring, her mother is ailing, and the baby brother who taught her to love is dead.Unfortunately her parents have already chosen a more suitable husband for her than Fub. But Anne is a determined young woman, with an idiosyncratic moral compass. In the matter of pursuing her own happiness, she shows no fear or hesitation. Even if it means getting a little blood on her hands.A vivid and surprising tale, The Butcher's Hook brims with the color and atmosphere of Georgian London, as seen through the eyes of a strange and memorable young woman.

A memoir in cuts that illustrates for readers and foodies alike how they can improve the meat industry by participating in it. America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. In New York, the humble meatball enjoys entree status from upscale Gramercy Tavern to The Meatball Shop. Across the country in San Francisco, savvy chefs flock to hip meat markets like The Fatted Calf. If butchers are our new rock stars, then Berlin Reed is their front man. Reed is "The Ethical Butcher," a former self-described militant vegan punk who grudgingly took a job as a butcher's apprentice in Brooklyn when he could find no other work. Shockingly, he fell in love with the art of butchering, and a food revolution was born. Along the way he saw how corporate greed, unsustainable food practices, and outright misinformation gave birth to such falsities as the USDA label "organic" and the conglomerate of eco-friendly supermarkets. Most people, even those that try to be healthy and green, are not really eating what they think they are eating. The Ethical Butcher will shine a light on these untruths and show a better way towards food justice and the sustainable living of a mindful omnivore.