Meet #MeatBae: Andy Fenner has released his latest cookbook Meat Manifesto, and it’s a humdinger.
Long the champion of local carnivores, Mr Fenner takes pains to educate the public about the joys of unusual cuts, proper maturation and ethical consumption.
Besides all that, he sells damn fine meat at his FFMM stores. FFMM, wot dat? That’s Franky Fenner Meat Merchants to you and me, Joe.
What started out as a tiny converted garage store on Kloof Street has grown mightily and meatily into a nicely-sized hulk of a business. And so has Mr Fenner. (See photo below. Now wipe your chin and cleanse your thoughts.)
A friendly sort of chap, Andy is the originial aficionado and his own personal manifesto is, quite simply, Let Them Eat Meat.
It’s imperative, he feels, that meat lovers buy better and eat better. Are you a Conscious Carnivore? This book will make you one.
Ethical treatment of the animal that ends up on your plate is of paramount concern to Mr Fenner, and quality is non-negotiable as far as he’s concerned.
Plus, the man knows his chops. Meat Manifesto is crammed with insanely delicious recipes and gorgeous photography. If there’s one book to give a vegan second thoughts, this is it.
With kind permission I’ll publish a recipe or two to whet your appetite in days to come.
In the meantime: feast your eyes!
Oh, and DO visit the brand new FFMM store in Cape Town’s Gardens Centre.
It’s a protein lover’s paradise.
Read all about Meat Manifesto here:
Proper and Delicious
Eat Proper Meat offers a practical and considered guide on
how to choose meat, how to butcher it and how to cook it.
ANDY SMOKES, GRILLS AND ROASTS HIS WAY THROUGH BEEF,
PORK, LAMB, VENISON, POULTRY AND EVEN GOAT.
FOR THE CONSCIOUS CARNIVORE
Andy believes you can’t sell meat unless you know what to do with
it and, in between personal food philosophies and agricultural
insights, the book celebrates various cuts of meat, by introducing
readers to them and offering delicious recipes best suited to each
specific one. Andy smokes, grills and roasts his way through beef,
pork, lamb, venison, poultry and even goat as recipes range from
exotic (tongue, ears and offal) to basic (how to grill a pork chop).
The book will explain how to make bacon at home but also why
you should be eating grass-fed beef, as opposed to feedlot. It
will show you how to butcher a chicken at home but also explain
how to best cook it. It is meticulously researched but presented
in an approachable way. The end goal is to walk people through
various meat recipes, sure, but also to strengthen the reader’s
relationship with their supply chain by asking them to consider if
they really are happy with the status quo.
SELLING POINTS
• If you buy one meat book in your life time this should be it
• Learn how to use all cooking techniques, from roasting, brining to
smoking
• Insider techniques and tips that butchers have used for generations.
• Learn about unusual cuts of meat and what to do with them
• Learn how to cook the perfect hamburger or steak
• Understand farming and why it’s important to link meat to an animal
ABOUT THE AUTHOR
Previously voted as one of Mail&Guardian’s top 300 Young South
Africans, Andy Fenner has been featured in – or contributed for –
TASTE Magazine, Men’s Health, House&Leisure, GQ, Garden and
Home, Sunday Times, Cape Times, Gourmet Traveller and the inflight
titles for Kulula, Mango, SAA and British Airways. He has been a judge
for Eat Out magazine for two consecutive years and has worked as
a brand consultant for various wine farms, chefs and restaurants. As
owner of Frankie Fenner Meat Merchants, he is featured regularly in
media as an authoritative voice on meat. This is his second book.
