The Home Butcher

The Home Butcher

Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game

James O. Fraioli


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Welcome to an exciting home butchery experience!
The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients.
James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes.
Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety.
The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket.
Examples of these delicious, approachable, and hearty recipes include:

  • Beef Tenderloin with Roasted Cauliflower Steak
  • Country‑Style Pork Ribs with Peach Rosemary Glaze
  • Citrus Marinated Chicken Thighs
  • Warm Duck Breast Salad
  • Sheep and Pork Meatballs with Pancetta Marinara
  • Venison Pot Roast
  • And more!

To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage.
So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead


James O. Fraioli:
James O. Fraioli is an award-winning cookbook author. He has more than 30 published titles and a James Beard Award to his credit. His celebrated books have been featured on the Food Network multiple times, been selected personally by Ellen DeGeneres as gifts for her television audience on The Ellen DeGeneres Show, been showcased in People, O, The Oprah Magazine, Vogue, and on Martha Stewart Living Radio, and praised by such esteemed periodicals like Forbes, the Wall Street Journal, and the New York Times. Previously, James served as a contributing writer and editor for dozens of food and wine magazine publications and has more than 250 feature articles to his credit. He resides in the greater Seattle area.