Review: The Butcher’s Guide to Well-Raised Meat

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 The Butcher’s Guide to Well-Raised Meatcreate 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.

Robb Walsh on Texas’ BBQ History

This is a great piece that was part of a History Channel pilot on food history. The network didn’t pick it up but I sure wish they would. This clip features Robb Walsh who was most recently the lead restaurant reviewer and food writer for the Houston Press, he is a food columnist for Natural History Magazine, a commentator for NPR and the author of several books including the Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses.  Watch and learn:

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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