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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
  • Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
  • Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

Product details

  • Publisher ‏ : ‎ Cook's Illustrated; Illustrated edition (October 27, 2020)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 432 pages
  • ISBN-10 ‏ : ‎ 1948703327
  • ISBN-13 ‏ : ‎ 978-1948703321
  • Item Weight ‏ : ‎ 3.6 pounds
  • Dimensions ‏ : ‎ 9.13 x 1.13 x 10.69 inches
  • Best Sellers Rank: #4,178 in Books (See Top 100 in Books)
    • #1 in Poultry Cooking
    • #2 in Meat Cooking
    • #3 in Barbecuing & Grilling
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,388 ratings

From the Publisher

Chimichurri Steak

Meat Illustrated

72 cuts, 350 delicious recipes, countless techniques

Beef Roast

Best Roast Prime Rib

Meat
Inside your Foolproof Meat Guide
  • Beef & Veal: Chuck, Rib, Short Loin, Tenderloin, Sirloin, Round, Brisket, Plate, Flank, Short Ribs, Shank and Oxtails, and Veal
  • Lamb: Soulder, Rib and Loin, Leg and Shanks
  • Pork: Blade Shoulder, Arm Shoulder, Pork Loin, Side, Leg
  • Ground Meat: Ground Beef, Pork, and Lamb

Become a Meat Master

Increase your meat counter confidence

Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated 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, and veal, you'll learn the tricks and techniques behind your favorite primal cuts.

  • Chapters are organized around cuts: Unlike books that are separated only by protein, this cookbook is broken down into sections on primal cuts so cooks try more.
  • Spreads on the cuts build confidence: Each meat is introduced with thoughtful essays on how to buy, prep, and cook it. Instruction and illustrations set you up for success with recipes that follow.
  • Become the butcher: Impress by grinding your own burger blends, smoking your own baking, and making Homemade Sausage (without a sausage maker). Learn how to make smaller cuts from larger roasts.

Pressure Cooker Vietnamese Beef Pho

Osso Buco

Roast Fresh Ham

Beef

Beef is favored for many reasons; in fact, our bodies just might be wired to crave it. You might coat a tenderloin in a horseradish crust for company during the holidays, look forward to ordering a crusty rib eye when you go to a steakhouse, pile a beef burger high with your favorite toppings, seek out supreme brisket with an impressive smoke ring, or cook a warming beef stew on a winter night. The meat for these timeless (and, we’d say, essential) recipes comes from the animal with the most primal cuts, each of which cooks a bit differently.

Veal

Veal has long been revered in Europe for its supreme tenderness and delicate flavor; here in the United States, it’s not as popular and is seen in restaurants more often than home kitchens. But veal doesn’t have to be fancy (or pricey); you can make veal dishes easily at home. The delicate meat takes well to delicate flavors—often those from France—and more collagen-rich veal cuts, like those from the shoulder and shank, are nice when stewed.

Pork

Pork is the mose beloved meat internationally, though it’s the runner-up to beef in popularity in the United States. While beef’s flavor lives on a simple spectrum from milder with little fat to beefier with more fat, pork possesses a range of flavors, depending on where the cut is from: Pork can be mild and almost poultry-like if from the loin, fatty and unctuous around the belly, sweet and robust from the shoulder, meaty and rich from the back end.


Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds

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