Butcher’s Guide to Red Meat

Learn the basics and best practices of beef, pork, and lamb processing in this essential guide.

This guide is a must-have tool for meat packers looking to up their game. It covers everything from understanding where to make the best cuts on a carcass, to the science of meat color, storage, and packaging. Step-by-step, you’ll find clear advice on fabricating beef, pork, and lamb, including how to cut primals, store fresh and frozen meats, and select packaging that keeps meat safe and appealing for your customers. 

There are troubleshooting tips for common issues, info on how grass-fed and grain-fed beef differ, and expert-backed guidance on aging meat for maximum tenderness. Whether you’re new to the business or want to train your team, this guide helps bridge the gap between producers, processors, and customers—giving you answers you can trust for everyday questions.