MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes 300 kitchen-tested recipes.
 
Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the meat-eaters go-to source. Discover essential information and techniques that will empower you to explore affordable and lesser-known options at the supermarket or butcher shop, and recipes that make those cuts shine.

• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal
• Cut-specific guidance on buying, prepping, storing, cooking, and more
• Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations
• Need-to-know techniques, from smoking and grilling to braising and curing

Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts tolubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!

So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.