---
product_id: 5024841
title: "Meat: Everything You Need to Know"
price: "฿4440"
currency: THB
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.th/products/5024841-meat-everything-you-need-to-know
store_origin: TH
region: Thailand
---

# Comprehensive Guide Cooking Techniques Meat Types Explained Meat: Everything You Need to Know

**Price:** ฿4440
**Availability:** ✅ In Stock

## Summary

> 🥩 Meat Your New Best Friend!

## Quick Answers

- **What is this?** Meat: Everything You Need to Know
- **How much does it cost?** ฿4440 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/5024841-meat-everything-you-need-to-know)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Elevate Your Palate:** Transform your meals with gourmet tips and tricks.
- • **Sustainable Choices:** Understand the importance of ethical sourcing and sustainability.
- • **Explore Diverse Cuts:** Discover the unique flavors and textures of different meat types.
- • **Unlock Culinary Secrets:** Dive deep into the world of meat with expert insights.
- • **Master Cooking Techniques:** Learn the art of cooking various meats to perfection.

## Overview

This comprehensive guide covers everything you need to know about meat, from types and cuts to cooking techniques and sustainability practices, making it an essential resource for both novice cooks and seasoned chefs.

## Description

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know , he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat , Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

Review: Beautiful educational book. Highly recommend. - This is a beautiful book. I greatly enjoyed reading it and learned quite a few things about meat. I also tried a couple of the recipes and liked them - especially the sweetbreads. I have a few quibbles but not enough to mark it down. For instance, there is a statement about why to choose grain fed beef over grass fed beef. Simply put LaFrieda opines that grain fed tastes better because the cows are fatter and that is what makes beef tasty. What his statement does not consider is that most corn today is GMO in such a way as to hurt the environment. It also does not address the fact that some people (like my husband) do not like their beef to be so fatty. So little quibble on my part. Second quibble, is that they do not provide a list of butchers who can do the cuts. I live in a foodie area but the butchers here have not been so willing (maybe they just are not as talented). Again not really a quibble but an observation. Finally, my last quibble is more of an observation or personal preference. I, like most Americans, only want to see the final product. I am able to eat fish with head/eyes in tact but that's as far as it goes. The book has several pages that show the reader the image of a skinned animal. Very instructive but also more than I care to see. Every time I open the book and see the images I eat vegetarian. Not a good selling point. I know this is stupid on my part but it is a warning to others who feel similarly. Just be prepared.
Review: Read this book and eat his meat. - This is a wonderful book for us carnivores. Lots of great information, interesting stories and fun recipes. For examples I never new that veal was a by product of the dairy industry. Of course, one consequence of reading this book is that I hate New Yorkers. They have access to veal and an amazing array of great meat products. Where I live in Arizona we can get some beef, chicken, ultra-lean pork (blah), and a little lamb. La Freida's web site needs work, so I can try ordering online. Still, a great read.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #100,461 in Books ( See Top 100 in Books ) #126 in Meat Cooking #195 in Burger & Sandwich Recipes #213 in Slow Cooker Recipes (Books) |
| Customer Reviews | 4.8 out of 5 stars 913 Reviews |

## Images

![Meat: Everything You Need to Know - Image 1](https://m.media-amazon.com/images/I/91YS+0KtuCL.jpg)

## Available Options

This product comes in different **Media Format** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Beautiful educational book. Highly recommend.
*by A***S on March 6, 2016*

This is a beautiful book. I greatly enjoyed reading it and learned quite a few things about meat. I also tried a couple of the recipes and liked them - especially the sweetbreads. I have a few quibbles but not enough to mark it down. For instance, there is a statement about why to choose grain fed beef over grass fed beef. Simply put LaFrieda opines that grain fed tastes better because the cows are fatter and that is what makes beef tasty. What his statement does not consider is that most corn today is GMO in such a way as to hurt the environment. It also does not address the fact that some people (like my husband) do not like their beef to be so fatty. So little quibble on my part. Second quibble, is that they do not provide a list of butchers who can do the cuts. I live in a foodie area but the butchers here have not been so willing (maybe they just are not as talented). Again not really a quibble but an observation. Finally, my last quibble is more of an observation or personal preference. I, like most Americans, only want to see the final product. I am able to eat fish with head/eyes in tact but that's as far as it goes. The book has several pages that show the reader the image of a skinned animal. Very instructive but also more than I care to see. Every time I open the book and see the images I eat vegetarian. Not a good selling point. I know this is stupid on my part but it is a warning to others who feel similarly. Just be prepared.

### ⭐⭐⭐⭐⭐ Read this book and eat his meat.
*by C***R on November 4, 2014*

This is a wonderful book for us carnivores. Lots of great information, interesting stories and fun recipes. For examples I never new that veal was a by product of the dairy industry. Of course, one consequence of reading this book is that I hate New Yorkers. They have access to veal and an amazing array of great meat products. Where I live in Arizona we can get some beef, chicken, ultra-lean pork (blah), and a little lamb. La Freida's web site needs work, so I can try ordering online. Still, a great read.

### ⭐⭐⭐⭐⭐ It makes you Hungry.
*by M***Z on November 25, 2014*

Great book, great pictures and some great recipes. I haven't tried every recipe in this book, but the ones I have, are pretty good. The author obviously knows his business and explains everything is a very straight forward way. Though I grew up butchering both farm animals and wild game, I learned a lot of new information. The author provides some surprising insight on "Grass Fed" beef, and Veal production. I liked everything about this book. You know how you know this is a good book on the subject? When you look through it, you get hungry.

## Frequently Bought Together

- Meat: Everything You Need to Know
- Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
- The Book Of Steak: Cooking For Carnivores, Roast, Poach, BBQ, Grill, Smoke Beef Recipes (Love Food)

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-08-11*