For fans of Michael Pollan's The Omnivore's Dilemma and anyone concerned about commercial meat, here is the ultimate guide to buying, butchering, and cooking meat they can feel good about eating, from the owners of Fleisher's Grass-Fed and Organic Meats.

The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat, which not only tastes bad, but is also bad for one's health and for the environment. Joshua and Jessica Applestone, trailblazers in this arena, run Fleisher's, an old-school butcher shop with a modern-day mission--sourcing and selling only grass-fed and organic meats. The Applestones' return to the nearly lost tradition of buying and nose-to-tail carving of whole animals--all of them humanely raised close to their shop in New York's Hudson Valley--has helped to make them rising stars in the food world.

The Butcher's Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book--a guide, memoir, manifesto, and reference in one--shares everything one needs to know about well-raised meat. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones' decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what's wrong with meat in America today.

Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher's Guide to Well-Raised Meat is the definitive guide to eating great meat--responsibly.