The great meat cookbook

Abstract

Grass fed. "Organic." "Natural." "Pastured." "Raised without antibiotics." "Heirloom breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the saviest shopper. Which products are worth the price? Which labels are meaningless? The author, a meat expert makes sense of the confusion and helps shoppers choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. He provides the information needed to become comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers' market, to tips on grilling and barbecuing. This book presents hundreds of recipes for meat dishes, including steaks, kebabs, roasts, stews, and chops, using ham, sausage, bison, goat, pork, beef, veal, and lamb. It also includes guides to all the major cuts, with a full-color photo of each.