Meat Illustrated: A Guide to Cooking with All Cuts

Meat Illustrated: Your Foolproof Guide to 72 Cuts, 350 Delicious Recipes, and Countless Techniques from the Publisher

Become a Meat Master with 72 cuts, 350 delicious recipes, and countless techniques for beef, veal, lamb, and pork—plus ground meat

Meat Illustrated is part cookbook, part handbook that provides essential information and techniques to empower you to explore options and recipes that make those cuts shine. With 300 recipes for cooking beef, pork, lamb, veal, and ground meat, you'll learn the tricks and techniques behind your favorite primal cuts.

Chapters are organized around cuts, so you can try more and build confidence. Each meat is introduced with thoughtful essays on how to buy, prep, and cook it, and instructions and illustrations set you up for success with recipes that follow.

Beef Beef is favored for many reasons, and our bodies might just be wired to crave it. Whether you're cooking a tenderloin in a horseradish crust, ordering a rib eye at a steakhouse, or cooking a warming beef stew, there are limitless options for cooking beef, as each primal cut cooks a bit differently.

Veal Veal has long been revered in Europe for its supreme tenderness and delicate flavor. While it's not as popular in the United States, veal doesn't have to be fancy or pricey. The delicate meat takes well to delicate flavors from France, and more collagen-rich veal cuts, like those from the shoulder and shank, are nice when stewed.

Pork Pork is the most beloved meat internationally, and it presents a range of flavors, depending on where the cut is from. While beef's flavor lives on a simple spectrum, pork can be mild and almost poultry-like if from the loin, fatty and unctuous around the belly, sweet and robust from the shoulder, or meaty and rich from the back end.

Meat Illustrated is your ultimate guide to becoming a meat master and increasing your meat counter confidence. With essential information, techniques, and delicious recipes, you'll learn how to make your favorite cuts shine and explore new options for cooking beef, veal, lamb, and pork, plus ground meat.

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