PASADENA, Calif. — Are there 7 bones in a 7 Bone Roast? Why is this expensive
steak tough? This roast is dark, is it safe to cook it? Home cooks and chefs are
fascinated with the answers to those and many more questions in the newly
released book, “Beef Secrets straight from the Butcher.” The author, Lee O’Hara,
a retail market meat-cutter of 15 years, worked for most of the major grocery
chain stores, and owned and operated a custom meat-cutting and Locker plant in
Elk Grove, CA until 1973.
The book, readers say, enables them to both save money and have better beef.
Just as importantly to shoppers, they can for the first time pick out the right
cut for the recipe for which they buy any package of beef. “Beef Secrets has
given me the basic information about meat that every cook should have before
shopping or even opening a cookbook,” exclaims one reader. With 160 pages and
over 150 photos and illustrations, readers say they finally understand what
they’re looking at in the meat counter.
“I’ve always known that people don’t generally understand beef and I’ve
considered writing this book for many years. With the economy as it is, I felt
it was past time for a book like this,” O’Hara said. He adds, “It was a complete
surprise to me find that so many people routinely lose $20-$50 worth of food
every month to freezer burn alone. Add to that the amounts of meat people buy
and later discard or misuse over mistaken ideas. It’s enough to bust any grocery
budget. I’m surprised at just how much information in the book is completely new
information to readers.”
Published by Precision Wordage Press of Pasadena, CA, the book is available
through www.meatbasics101.com/beef_secrets_book.htm and Amazon.com
For more information about Beef Secrets straight from the Butcher (ISBN
0-9627090-1-8 Soft cover, full color, 160 pages, 6 x9, $34.95) or to schedule an
interview, please contact Lee O’Hara at 323-683-0584 323-683-0584
Source:
Lee O’Hara
