{"subject_places": ["United States"], "subjects": ["Cooking (Meat)", "Meatcutting", "Meat cutting", "Butchers (Persons)"], "key": "/works/OL16664367W", "title": "Primal cuts", "authors": [{"type": {"key": "/type/author_role"}, "author": {"key": "/authors/OL6830207A"}}], "type": {"key": "/type/work"}, "description": {"type": "/type/text", "value": "\"Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game...\" -- p [2] of cover."}, "latest_revision": 3, "revision": 3, "created": {"type": "/type/datetime", "value": "2012-06-14T02:37:40.471316"}, "last_modified": {"type": "/type/datetime", "value": "2026-03-13T23:24:04.955393"}}