At A Glance
In my metre reviewing books for HobbyFarms.com , I ’m not sure I ’ve come across a book with a better interpreter or more aptly named title ( thoughImproving Your Soilcame close on the title front ) thanThe Meat Hook Meat Book , an all - inclusive book on center by Tom Myles , co - owner ofThe Meat Hook , a sustainable - centre butcher shop in Brooklyn , New York . ( See what I mean about the title ? )
specify as a guide for sourcing , butchering and prepare beef , pork , lamb , poultry and hare , plus all of their various offal cuts and bones , The Meat Hook Meat Booksets itself apart from other butchering guides and meat - center cookbook by being a genuinely entertaining read . Myles paints himself and his two co - owners , Ben Turley and Brent Young , in a uproarious self - deprecating brightness level , pelt stories of their misadventure and success throughout the Word in formula headnotes and asides . It ’s not often that I laugh out loudly while reading the rule book I comprehend here on “ Plowing Through , ” but this one made me do so on multiple function .
Myles ’ conversational style is immediately engaging , and you ’ll likely regain yourself enamour by his stories and the cast of The Meat Hook characters right off the at-bat . Do n’t mean that the book is all style and no substance , though — in fact , the exact opposite is true . The book may be playful and humourous , but that does n’t think that Myles is n’t serious about the art of butchering and train meat for consumption .
backpack with descriptive photos and painstakingly elaborated recipe and methodology , this Bible place to equip readers with the noesis and techniques to tailor theirmeat cuttingand purchases to the recipes they desire to make . bet no further than the comprehensive breakdown of brute stinger that open each chapter ; plus , further hammering home The Meat Hook ’s playful attitude , the meat cut are expose against photos of outer space . This ai n’t your grandparents ’ slaughter book .
It has a massive pic of a well - marbled bleak steak on the cover , and after peruse the book in brief , my first thought was “ Ofcourseit does . ” It goes utterly with Myles ’ no - nonsense , no - sugarcoat posture about his content topic , while tip the chapeau to The Meat Hook ’s trademark witticism : It ’s a book about nitty-gritty , so permit ’s put a steak on the cover . No sense in pussyfooting around . Of particular note to HF.com readers is the continuous emphasis on locally raise , sustainable meat use : Myles includes selective information on how to continue affirm local farmers with your leverage without breaking the coin bank — the wanton resolution is to bribe larger cuts of nub , anticipate primals , from your butcher or sodbuster and then cut down them into the cutting you ’d like yourself .
“ At The Meat Hook , we are in the business of paying our Fannie Merritt Farmer , and to that end , we endeavour each and every daytime to just do it right , ” Myles write in The Meat Hook ’s mission statement . “ … Everything we do is for the purpose of right representing our farmers ’ hard piece of work , deep noesis and high - quality animals . We never block that without them , we ’d be just another crowd of jerks selling pork chops . ” The lack of goat - focused technique and recipes are a bit of a disappointment , especially since goat meat continues to be take in by more and more Westerners each year , but that ’s a small slight on a valuable record for nitty-gritty - feeder everywhere .
The Final Word : The Meat Hook Meat Book will show you how to cut , store and machinate almost any cut of center your carnivore centre desire , and it ’ll keep you smile and laughing all the while .
Learn more about advance and processing your meat :
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