bIncrease your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes.b pPart cookbook, part handbook organized by animal and its primal cuts, iMeat Illustratedi 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. pMeat 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