San Francisco butcher Ryan Farr's new book Whole Beast Butchery (buy on Amazon) demonstrates, though 500 color photos, how to break down beef, lamb, and pork into manageable cuts of meat. That's not to say all you need is this book, a knife, and a whole hog to be on your way to owning a shop of your own — there's a bit more finesse to it, and Farr's 4505 Meats shop offers classes to that end — but it will help you understand different cuts of meat and (bonus!) not look like an idiot when talking to your butcher.
The book also contains some less common cuts, and recipes to help you figure out what to do with them should you find yourself in possession of a Flintstones chop or some lamb loin. Good luck getting through the book without having serious meat envy. Whole Beast Butchery is out now from Chronicle; below, a trailer.
Video: Whole Beast Butchery, The Trailer