Confessions Of A Butcher

If you regularly purchase expensive cuts of meat, for example, T-Bone, filet mignion and pork tenderloin, this is a great book that will provide you with money saving options. We buy less expensive cuts of beef — chuck or round steaks — and never spend more than $1.59 per pound, consequently, this book didn’t apply much to our family.

Smith provides some great recipes and good tips on building a relationship with your local butcher.

His section on lamb was weak and his idea of substituting pork for veal seems far-fetched. Although we seldom eat veal — it’s beyond our buy price — as a child, Annette’s family regularly prepared it. Veal has a very distinct flavor and texture that can’t be replaced by anything else, especially pork.

This book is self-published, but available on Amazon and directly from the author’s web site All-About-Meat.com where he has lots of great information on different cuts of meat.