In 2004, Joshua and Jessica Applestone (in a self-described act of craziness) opened Fleisher’s Grass-fed & Organic Meats in Kingston, New York, in an effort to provide locals (and themselves) with sustainable meat—and managed to create an old-school nose-to-tail butcher shop with a modern-day mission. Seven years later, Joshua and Jessica have revived a lost art. They are the go-to experts on well-raised meat, and along with Alexandra Zissu, have put together the ultimate guide to buying, cutting, and cooking meat that you can feel good about eating. Joshua, a third-generation butcher and former vegan, and Jessica, a former vegetarian, are advocates for humanely and ecologically raised meat, and they promote their craft through their wildly popular classes at Fleisher’s.

Despite what those crazy ass Vegans tell you, the human body needs meat.  There is nothing that sprouts, blooms or fruits that can replace it in our diet.  For those with “ethical” concerns about meat then The Butcher’s Guide to Well-Raised Meat is exactly what you need.  After suffering some of the many ills that come from a Vegan diet Josh Applestone decided to return to an omnivore’s diet and to go about butchering the right way.  He and his wife Jessica have really set down great guidelines so that you too can do it.

In The Butcher’s Guide to Well-Raised Meat you will learn how to tell the difference between properly raised meat and the crap at your local mega mart.  The Applestone’s provide help in finding ethical butchers and just as importantly how to cook it.  I absolutely love this book and I think you will too.