Prime Cuts

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.

• 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