Spent some time this weekend with Cole Ward's new video series The Gourmet Butcher... from Farm to Table, and learned a lot about the process of taking a quarter of beef, a hog carcass, etc., and turning it into meal-size portions. You'd want to be able to watch this while you work on that huge hunk of locally-raised meat, but Ward walks a viewer through the process slowly, with lots of tips, tricks and vivid descriptions.
I know there's some argument about whether eating meat can ever be considered environmentally-friendly, but these videos do a nice job of showing you how to work with meat you might buy from a local farmer (which isn't usually cut up into steaks and chops). Also some fantastic-sounding recipes included.
We're also giving away a copy of The Gourmet Butcher... if you're interested, leave a question, quick tip, or other item here in the community about sourcing, preparation, and/or cooking of local meats (and make sure to tag it with gourmetbutcher). For more details, check out the post at the blog: http://blog.sustainablog.org/gourmet-butcher-butcher-a-cow-pig-lamb/
What did you think of this review?