Carnivore - Anatomy of a Carcass: A Butcher's Guide to Every Cut
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Carnivore - Anatomy of a Carcass: A Butcher's Guide to Every Cut
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About this listen
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Tyler Thompson breaks down an entire side of pork, explaining why front muscles like shoulder and jowl need slow cooking while tender loin cuts demand high heat. Drawing on master butcher Chris Moorby's forty-year expertise and whole-animal philosophy embraced by chefs like Stephen Stryjewski at Cochon, Tyler reveals how understanding muscle function transforms grocery store guesswork into confident cooking that wastes nothing and honors the whole beast.
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