Episode 281: Cooking by Cut - Making the Book

Summary:

Justin and Adam discuss their new book 'Cooking by Cut', exploring the philosophy of butchery, cooking techniques, and global influences on wild game preparation. They share insights on organizing the book, unlearning traditional hunter preferences, and future plans for outreach and education.

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Takeaways:

The inspiration behind 'Cooking by Cut' and its organization

How understanding animal anatomy improves cooking techniques