Prime Cuts
close menu
Bookswagon
search
My Account
Home > Lifestyle, Hobbies and Home Books > Cookery, Food & Wine Books > Cookery / food by ingredient > Cookery with meat and game > Prime Cuts: The complete guide to choosing, understanding and cooking meat
Prime Cuts: The complete guide to choosing, understanding and cooking meat

Prime Cuts: The complete guide to choosing, understanding and cooking meat


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

Whether you're grilling steaks, roasting a joint, smoking brisket, searing chops, braising chuck or cooking low and slow on the barbecue, Prime Cuts is the ultimate guide to meat. Organised cut by cut, it helps you understand meat, shop smarter at the butcher counter, and cook everything from beef and pork to lamb, chicken and more with confidence. Combining practical meat science with real kitchen and barbecue know-how, this is a one-stop handbook for choosing the right cuts, mastering essential techniques and getting the best value and deepest flavour from every piece.

Inside you'll find over 100 recipes alongside the grilling, barbecue, smoking, roasting, searing and slow-cooking techniques - from quick weeknight dinners to impressive celebration roasts and smoked barbecue centerpieces, these recipes show you how to make meat truly shine. From shoulders, ribs, brisket and shanks to an entire section devoted to every possible kind of steak, Prime Cuts breaks down classic cuts and shows you how to cook each one to perfection. You'll also discover smart ways to use bones, fat, and high-value cuts for richer flavour, less waste, and more deliciousness for your dollar.

Packed with over 15 years of hands-on meat expertise and backed by real meat science, Prime Cuts is the ultimate cookbook and reference guide - giving cooks of every level the knowledge, recipes, and techniques they need to choose, prepare, and cook meat with confidence.

Table of Contents:
Introduction
How to use this book

Choose It
Butchery basics; Quality and grading; Meat label decoding; Meat names unpacked; Cuts that aren't actually cuts; Steaks by another name; How to choose the best cut for the job; Grass-fed or grain-fed beef?; Best-before dates; What is Wagyu?
Prep It

Tenderness; Top ten tender muscles; Meat tools; Brining; Marination; What is silverskin?
Cook It

Chasing the ultimate sear; Temperature; The two-zone grill setup; When to take meat out of the fridge; Resting meat; Slicing meat
Store It

Vacuum-sealing
Meat Science

What qualifies as meat science; The science of meat color; Water-holding capacity; Aging; Troubleshoot it
Preferred gear


Cuts and Recipes
Pork Shoulder Butt Boneless pork butt; Bone-in pork shoulder steak; Bone-in pork butt
Pork Belly Skinless pork belly; Skin-on pork belly; Belly bacon
Pork Ribs Baby back ribs; St Louis cut ribs; Country-style ribs
Pork Loin Pork chops (bone-in or boneless); Boneless pork loin
Ribeye Tomahawk steak; Boneless ribeye; Ribeye cap
Beef Ribs Plate ribs; Back ribs; Flanken cut ribs; Bone-in short ribs
Brisket Packer-cut brisket; Brisket left-overs; Brisket flat
Chuck Chuck roast; Chuck eye steak; Flat iron steak
Beef Loin Whole picanha; Picanha steaks; Center cut top sirloin steak; Sirloin steak; Strip steak; Whole tri tip
Tenderloin Pork tenderloin; Filet mignon; T-bone/porterhouse; Lamb loin chops; Tenderloin tails
Round Top round; Eye of round roast; Bottom round roast
Skirt Inside skirt; Outside skirt; Flap/bavette; Flank
Shanks Cross cut beef shanks; Lamb shanks; Beef shanks
Chicken Chicken drumsticks; Whole chicken wings; Whole chicken; Chicken thighs; Bone-in quarter chicken legs; Drumettes; Chicken breasts; Chicken skin
Lamb Lamb ribs; Lamb leg; Lamb cutlets; Rack of lamb; Lamb shoulder; Lamb chops
Ground Meat Ground (minced) venison and beef; Ground (minced) lamb; Ground (minced) pork; Ground (minced) beef
Rare Steaks Lamb striploins; Duck breast; Semi-boneless quail; Hanger steaks; Denver steaks;Teres major; Beef cheeks; Beef tongue; Venison backstrap
Meat Fat Beef or pork fat; Duck fat; Beef tallow; Pork lard or bacon grease
Bones Marrow bones; Beef back ribs; Chicken frame and bones
Celebration Meats Prime rib/standing rib roast; Smoked ham; Pork crown roast; Whole turkey; Whole beef tenderloin


Index

About the Author :
Jess Pryles is a cook, author, and television host recognized globally as a leading authority on meat and live-fire cooking. With a no-nonsense approach and deep technical expertise, she has built her reputation on mastering the craft of cooking with fire. Originally from Australia and now based in Austin, Texas, Jess has spent over a decade traveling the world to study meat from ranch to table, bridging the gap between the butcher shop and the backyard cook.

A certified meat scientist with a Graduate Certificate from Iowa State University, Jess is the founder of the global lifestyle brand Hardcore Carnivore® and the co-founder of the Australasian Barbecue Alliance, as well as being the author of bestselling cookbook Hardcore Carnivore: Cook Meat Like You Mean It. Her expertise is sought after by the industry's most prestigious institutions; she is a regular presenter at Texas AM University's famed Camp Brisket and has been a featured speaker for the American Meat Science Association and SXSW.

Jess is a veteran of culinary media, known for her ability to break down complex 'meatducation' into approachable, high-stakes cooking. She hosts hit TV series Hardcore Carnivore and Feast by Fire, co-hostsHulu's BBQuest and is a regular fixture on major networks as a judge for MasterChef, Beat Bobby Flay, and Kids BBQ Championship. Her expertise has also been featured on The Today Show, SEC Nation, and The Cook Up.

Whether she is developing new seasoning profiles or teaching a masterclass, Jess's mission remains the same: to strip away the intimidation and give every cook the knowledge and confidence to cook meat like they mean it.


Best Sellers


Product Details
  • ISBN-13: 9781761501289
  • Publisher: Murdoch Books
  • Publisher Imprint: Murdoch Books
  • Height: 260 mm
  • No of Pages: 280
  • Sub Title: The complete guide to choosing, understanding and cooking meat
  • ISBN-10: 1761501283
  • Publisher Date: 29 Sep 2026
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Width: 205 mm


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Prime Cuts: The complete guide to choosing, understanding and cooking meat
Murdoch Books -
Prime Cuts: The complete guide to choosing, understanding and cooking meat
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Prime Cuts: The complete guide to choosing, understanding and cooking meat

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!
    Your IP: 216.73.216.237 IN