DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times San Francisco chef & self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs master recipes for key cuts & a primer on tools techniques & meat handling. This visual manual is the first to teach by showing exactly what butchers know whether cooks want to learn how to turn a primal into familiar & special cuts or to simply identify everything in the case at the market.