Butchery was nearly a dead art until a nose-to-tail renaissance turned progressive meat cutters into culinary cult idols, and redefined the way we buy and cook our beef, pork, fowl, and game. From a Michelin starred chef to a farmer who raises free-range animals, butchers pack their most-prized recipes and good old fashioned know-how into this cookbook. From sausage making and perfecting stock to practical advice on techniques and tools, home butchering diagrams, and tips, as well as one hundred recipes, readers get a complete butchery resource in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers. More than just a cookbook, Primal Cuts is the voice of those bound by a common respect for the food they produce and for the animals that give their lives.