Techniques and Award-Winning Recipes for Selecting, Cutting, and
Cooking Beef, Lamb, Pork, Poultry, and Game
by Dave Kelly, et al
Fair Winds Press, 2013
This is a consumer's guide to selecting and
meats of all kinds, from beef and pork to goat, venison, poultry,
rabbit, duck, goose and game birds. It includes detailed instructions
for grilling, braising, roasting, broiling, stewing and flash cooking.
by a master butcher, Dave Kelly, at the meat shop Ruby & White in
Bristol, England, this book includes recipes from some of the best
restaurants in the West Country of England, like the Manor House Hotel
in Moreton-in-Marsh, Martini Ristorante and the Circus Cafe and
Restaurant in Bath, The Town House in Bristol, and Bath Priory as well
as Keefer's Restaurant in Chicago.
Recipes are grouped into six categories of meats - beef, pork, lamb,
game, chicken and turkey, and duck, goose and game birds - along with
background information on how the meats are produced and a guide to the
Butcher's Shop by Frans Snyders
Shop by Annibale Carracci
Butchers and abbatoirs
hang venison in fully furred condition for between three days and three
weeks. This process is crucial to relaxing the tough muscles.
The tenderest meat comes from smaller species and younger animals. A
young roe deer may only need a few days aging, while an older fallow or
red deer could need up to three weeks to mature before sale.
Fresh venison has a deep purple-red color, with closely packed meat
fibers. There is little fat - virtually none on wild venison - but what
there is is firm and white. Never buy venison with yellow or
flaccid-looking fat. The portioned meat may be refrigerated for
two days if well wrapped and sealed. It can be frozen for one month,
vaccuum-sealed in freezer plastic. Venison also dries into the
best-tasting jerky strips.
Choosing a Butcher
When you walk into a
butchers take a
sniff: It will smell of meat, with no off orders. The butcher should be
friendly and accommodating, someone who will bone out a chicken or
supply bones for stock. But butchery is more than just a trade –
skill, a craft, and requires real passion.
For an independent butcher, not
governed by the relentless pursuit of the bottom line, the butcher's
counter is the heart and soul of the operation. The counter should be
full of great stuff, possibly some unfamiliar items, and should make
you want to get cooking. Look for cuts on the bone, especially beef.
Whole carcasses should be on-site, so any cut should be available; and
if not, should be ordered in on request. Once you've got a great
butcher, you're guaranteed great meat.
Rest the Meat
The Meat Racket
Organic Meat Production and