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Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds Hardcover – Illustrated, October 27, 2020

4.8 4.8 out of 5 stars 1,440 ratings
#1 Best Seller in Poultry Cooking
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2021 IACP Award Winner in the General Category

Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes.

Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine.

Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba.

Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
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Previous page
  1. Print length
    432 pages
  2. Language
    English
  3. Publisher
    Cook's Illustrated
  4. Publication date
    October 27, 2020
  5. Dimensions
    9.06 x 1.13 x 10.69 inches
  6. ISBN-10
    1948703327
  7. ISBN-13
    978-1948703321
  8. See all details
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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.

Editorial Reviews

Review

Selected as the Cookbook Award Winner of 2021 in the General category -- INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS (IACP)

"If you’ve struggled to cook meat to perfection in the past, this big, beautiful book should fix the problem. From the dedicated writers at America’s Test Kitchen, Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds is a well-written graduate course in how to turn out a succulent steak, flavourful stew or quickie burger." -- Montreal Gazette

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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 ‏ : ‎ 3.65 pounds
  • Dimensions ‏ : ‎ 9.06 x 1.13 x 10.69 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,440 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
America's Test Kitchen

America's Test Kitchen

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The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. More than fifty full-time test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,440 global ratings
It gives you directions on how to cook the meats
5 Stars
It gives you directions on how to cook the meats
What I like about this cookbook is that it gives you exact directions and preparations on how to cook the meats without failure. What I don't like is that the letters are a bit small.
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Top reviews from the United States

MissMalibu
5.0 out of 5 stars Everyone needs this book!
Reviewed in the United States on May 7, 2024
Verified Purchase
Bought for myself, but would’ve been a perfect gift as a newlywed. Simple yet deeply informative and packed with steps in phots almost every page. Meat is too expensive so why buy this book? Well book tells you the range of expensive to least expensive cuts as well as taste and texture for Beef, pork, lamb, and veal including over 350 recipes perfectly made for getting the best out of each cut. Includes diagrams of cuts in separate sections for easy use. Great index.
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NewShoes!
5.0 out of 5 stars Great illustrations AND Recipes!
Reviewed in the United States on February 25, 2024
Verified Purchase
Husband/Chef had this on his Christmas wish list, and it was even better than he had imagined it would be :)
Fresh and quite different recipes, very well written, beautifully illustrated. It is informative as well, explaining why certain cuts work, and others are not as well suited to different dishes or cooking methods. He and we ;) are enjoying trying them out.
3 people found this helpful
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Ande
5.0 out of 5 stars Photo incentives!
Reviewed in the United States on February 19, 2024
Verified Purchase
Fabulous book! I’m in my senior years and never found such a comprehensive book on meats, their cuts, recipes, and instructions! Other great features are the pictures of many of their recipes! The photos are truly an inspiration to get to the kitchen and try out a recipe! I highly recommend this book. It’s a keeper!
4 people found this helpful
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MJ15
5.0 out of 5 stars More than just an excellent cookbook
Reviewed in the United States on October 28, 2020
Verified Purchase
I've been a fan of Cook's Illustrated since 2004. Their recipes are tested and reliable. I own at least 20 of their cookbooks and have subscribed to their magazine for the last 15 years. I trust their recipes. I am a homecook "foodie" with a cookbook collection of over 300 cookbooks which I actually cook from. Needless to say, I feel I have a good grasp of good recipes and good cookbooks. Meat Illustrated does not disappoint. It is part education, part cookbook. If you're a carnivore that loves to cook meat, this book is for you. Finally a book that shows a) where the cuts are located on the animal, b) how the meat is cut, c) the flavor profile of the cut, d) the best way(s) to cook that particular cut. Really a great resource all around for the cook that is interested in learning more about the different cuts of meat plus some EXCELLENT recipes. The book layout is beautiful: More than one recipe per page, some black and white drawings (Cook's Illustrated signature style) mixed in with color photographs. Pages are of high quality and lay flat when open. I am not disappointed at all!

11/15 Update: I don't usually need to do so, but I read through the book cover to cover. This book is fantastic and I wish CI/ATK would follow this format going forward. Short paragraph descriptions of the recipe methodology (no long full page explanations like in the magazines that are a bit excessive) and a full range of cooking styles (from high heat grilling to sous vide) and cuisines (Mediterranean, Middle East, and Asian for example) that make this recipe suitable for a broad range of cooks. I've tried 3 recipes so far: Filipino Adobo, Carnitas, and Kalbi. For the purists, these may not be 100% authentic, but they were fantastic, straightforward, with easily accessible ingredients nonetheless. And in case you're wondering, I found very few repeats in this book from previous CI/ATK publications. It goes without saying: This is one of the best cookbook purchases I've made in the last 10 years.
117 people found this helpful
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Judy Davis
5.0 out of 5 stars Great info; great price
Reviewed in the United States on February 29, 2024
Verified Purchase
No dislikes
Recommend to all levels of meat cooks
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Jake
4.0 out of 5 stars excellent resource for all cuts of meat
Reviewed in the United States on September 9, 2023
Verified Purchase
goes in depth to every cut of beef and pork. fantastic!
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Steven J. Ercole
5.0 out of 5 stars Meat Cooking Recipes, Methods & Tips
Reviewed in the United States on January 3, 2024
Verified Purchase
Great book for the Chef, or cooking enthusiasts in your home! Mouth watering recipes, ideal temperatures, techniques, methods & tips for the meat lovers in your home! 5 stars ⭐️⭐️⭐️⭐️⭐️
3 people found this helpful
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B Schmidt
5.0 out of 5 stars Great Book, quality paper and pictures.
Reviewed in the United States on May 5, 2024
Verified Purchase
Started looking through it and the urge to make something takes over.
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Top reviews from other countries

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MCF
5.0 out of 5 stars Amazing Meat Cook Book
Reviewed in Canada on January 21, 2024
Verified Purchase
This is one of the most detailed, beautifully illustrated cook books I've ever seen. The way they describe how to break down each section of the animal, what tools work best for what, what each section of the animal is and the recipes look mouth watering. I especially love the homemade dressings, seasoning and pickling recipes they provide.
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Richard Briggs
5.0 out of 5 stars Delighted with this book
Reviewed in Canada on June 30, 2023
Verified Purchase
This book contains a wealth of information. It is well illustrated, clearly written and informative. I love preparing meats either in the kitchen or on the BBQ so a book like this is of real interest to me; and looks as though it will help me develop my own skills further. It's a handsome volume and I recommend it to anyone who wants to up their "meat preparation game".
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Malibu Stacey
5.0 out of 5 stars Hubby LOVES this book!
Reviewed in Canada on September 18, 2023
Verified Purchase
Honestly this book is well priced for the amount of information in it. Love that it’s hard covered too.
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Ed Johannesson
5.0 out of 5 stars My wife loves this Birthday present and reads it all the time.
Reviewed in Canada on September 16, 2021
Verified Purchase
My wife loves this Birthday present and reads it all the time. Plus I win with all the new ways to cook meat.
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M. Leduc
5.0 out of 5 stars Excellent
Reviewed in Canada on November 24, 2020
Verified Purchase
Tres beau livre et bien expliqué
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