The first book about the legendary master butcher Jürgen David from Worms, the luminary for dry-aged beef in Germany. Rich in words and pictures, he describes his career from the traditional village butcher's shop to the award-winning Hall of Beef.

From his intensive involvement with the dry-aging of beef saddles in his specially designed salt-aging chamber, he developed his very own awareness of quality. For anyone who wants to get to grips with meat as a foodstuff from the pasture to the meat counter, Jürgen David's book provides information and insights far removed from fine-sounding marketing promises.

The individual chapters are rounded off by thematically appropriate recipe sections with over 70 recipes ranging from BBQ classics and traditional home cooking to innovative nose-to-tail recipes.