Prime Cuts

Prime Cuts is a practical guide to understanding meat from the butcher counter all the way to the finished cook.

Jess Pryles breaks down how different cuts are structured, why they cook differently, and which techniques bring out their best. Covering beef, pork, lamb, chicken, and more, the book combines meat science with more than 100 recipes and proven methods for grilling, smoking, roasting, braising, searing, and low-and-slow cooking.

Whether you're choosing the right steak, working through a brisket, or figuring out how to get the most from a lesser-known cut, Prime Cuts helps you make better decisions before the cooking even begins.

Australian by birth and Texan by choice, Jess Pryles is a meat expert, cook, author, and founder of Hardcore Carnivore. Her straightforward approach makes the science of meat easier to understand—and easier to put to work in your own kitchen, grill, or smoker.