Our beef became more widely available when we launched johnstonebeefshop.com. With this book, we'd like to make our knowledge more widely available too. We explain how selection works, why we dry-age, and what a difference good butchery can make. With the help of some of Ireland's best chefs, we give you more options for selecting and preparing meat. We explain cooking techniques that bring out the best in some of the more obscure cuts. We hope by sharing our experience we might encourage you to eat - not more meat - but better quality meat.
Hardback A5, 128 Pages