From the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.

Sometimes, the best way to get the best recipes is to just talk to your butcher. It’s an age-old adage that Matt Moore, author of Serial Griller and South's Best Butts and grandson of a butcher, took to heart—he’s traveled around the country and beyond to do just that. In Butcher on the Block, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.

This all-inclusive book is carved into three separate sections:

Butchering Primer, a quick prep of what a home cook might need to begin butchering at home, including step-by-step photographs of how to break down a chicken, fillet a fish, prep a bone-in pork chop, and slice up a beef tenderloin.

Butcher Profiles, with behind-the-counter access and specialty recipes from renowned butchers and butcher shops around the world, including Hing Lung Company in San Francisco; Cara Mangini, author of The Vegetable Butcher; Red’s Best in Boston; Maison Mallard in France; and Tommie Kelly—the butcher at Matt’s own local Kroger’s. With recipes like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce, DiSalvo’s Porchetta, and Matt’s grandfather’s Kibbeh Nayyeh (Lebanese-style tartare), you can simultaneously travel the country and meet the butcher on your block.