Prime beefy reading - new book for food lovers
The definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it.
The Irish Beef Book is a collaboration between well-known butcher, Pat Whelan, and food writer, Katy McGuinness. Pat rears his own cattle on his farm in Tipperary and slaughters them in his own abbattoir.
The beef that he produces is dry-aged using traditional methods and is a fine example of the wonderful grass-fed beef that is produced in Ireland. As well as being a celebration of Irish beef as a premium food product, the book is intended to be a reference book for anyone who has ever wondered which bit of meat came from which part of the animal, and the best way to cook each cut, however unfamiliar.
It will teach you what to do with shin, skirt, short-rib and hanger, and all the other better known cuts as well. There are roasting charts to ensure stress-free Sunday lunches, and plenty of recipes for quick suppers, slow braises and everything in between.
The book is aimed at the domestic cook, and is proving very popular with meat-lovers. The perfect present for the carnivore in your life, or anyone you'd like to encourage to spend more time in the kitchen.