A book that might interest many Eggers

gdenby

Hi, all,

Just came across a book that looks interesting:

Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat by Arthur Le Caisne

Looking at some pages elsewhere, saw a few interesting things. There's a section of different cattle breeds, and how suitable or preferred for meat. The was one breed I'd never heard of that is listed as right after the breed used for Wagyu. Its called the Rubia Gallia, and is raised in northern Spain and southern France. Doubt I'll ever come across any, but it is interesting to know.

Other good things, like how to prep marrow bones. So I might have found a Christmas present to myself.

HeavyG

Thanks. Just bought the Kindle version and by page eight I have already learned something I did not know (I'm also sure I will continue to find plenty more I did not know).

I had always thought that Wagyu beef was from a specific breed but it turns out there are four breeds that are considered Wagyu. However, the best quality comes from just one breed - the Japanese Black (Kuroge Washu) and it represents 90% of what is sold in the market (which I guess is why I thought wagyu was from just one type of animal).

Kent8621

thanks i have been needing some christmas ideas for people in the family this will make a great addition.