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.