The Complete Meat Cookbook: a Comprehensive Guide to Cuts, Preparation & Recipes & Culinary

THE COMPLETE MEAT COOKBOOKA Comprehensive Guide to Cuts, Preparation & RecipesTABLE OF CONTENTSPART I: BEEFIntroduction to Beef CutsPrime Rib Roast with Herb CrustPerfect Ribeye SteakBraised Short Ribs in Red WineClassic Beef Tenderloin (Filet Mignon)Slow-Cooked Beef BrisketT-Bone Steak with Garlic ButterChuck Roast Pot RoastBeef WellingtonGrilled Flank Steak with ChimichurriOsso Buco (Beef Shank)Pan-Seared Sirloin SteakBeef Rump RoastOxtail StewPART II: PORKIntroduction to Pork CutsRoasted Pork Loin with ApplesBraised Pork Shoulder (Boston Butt)Grilled Pork Chops with RosemarySlow-Roasted Pork BellyHerb-Crusted Rack of PorkPork Tenderloin MedallionsSmoked Pork Ribs (Baby Back & Spare Ribs)Pork Shank with Beer GlazePan-Fried Pork Cutlets (Schnitzel)Pulled Pork ShoulderStuffed Pork ChopsPART III: LAMBIntroduction to Lamb CutsHerb-Crusted Rack of LambBraised Lamb Shanks with Red WineGrilled Lamb ChopsSlow-Roasted Leg of LambLamb Shoulder RoastPan-Seared Lamb Loin ChopsMoroccan Lamb Neck StewButterflied Leg of Lamb on the GrillPART IV: VEALIntroduction to Veal CutsClassic Veal ScaloppiniOsso Buco Milanese (Veal Shank)Roasted Veal LoinVeal Chops with Sage ButterBraised Veal ShoulderVeal Cutlets ParmigianaPART V: GAME MEATSIntroduction to Game MeatsVenison Loin with Berry SauceBraised Venison ShoulderPan-Seared Duck BreastRoasted Wild Boar LoinGrilled Bison Ribeye