A01=Jess Pryles
Author_Jess Pryles
backyard BBQ
barbecuing
brisket
Category=WBSB
Category=WBTB
Category=WBTC
chicken
eating meat
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
forthcoming
grilling
ground meat
lamb shanks
marinating
meat cuts
meat fat
outdoor cooking
pork belly
pork ribs
quality meat
ribeye
tenderloin
Texas barbecue
wagyu beef
Product details
- ISBN 9781761501289
- Dimensions: 205 x 260mm
- Publication Date: 29 Sep 2026
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
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Whether you're grilling steaks, roasting a joint, smoking brisket, searing chops, braising chuck or cooking low and slow on the barbecue, Prime Cuts is the ultimate guide to meat. Organised cut by cut, it helps you understand meat, shop smarter at the butcher counter, and cook everything from beef and pork to lamb, chicken and more with confidence. Combining practical meat science with real kitchen and barbecue know-how, this is a one-stop handbook for choosing the right cuts, mastering essential techniques and getting the best value and deepest flavour from every piece.
Inside you'll find over 100 recipes alongside the grilling, barbecue, smoking, roasting, searing and slow-cooking techniques - from quick weeknight dinners to impressive celebration roasts and smoked barbecue centerpieces, these recipes show you how to make meat truly shine. From shoulders, ribs, brisket and shanks to an entire section devoted to every possible kind of steak, Prime Cuts breaks down classic cuts and shows you how to cook each one to perfection. You'll also discover smart ways to use bones, fat, and high-value cuts for richer flavour, less waste, and more deliciousness for your dollar.
Packed with over 15 years of hands-on meat expertise and backed by real meat science, Prime Cuts is the ultimate cookbook and reference guide - giving cooks of every level the knowledge, recipes, and techniques they need to choose, prepare, and cook meat with confidence.
Inside you'll find over 100 recipes alongside the grilling, barbecue, smoking, roasting, searing and slow-cooking techniques - from quick weeknight dinners to impressive celebration roasts and smoked barbecue centerpieces, these recipes show you how to make meat truly shine. From shoulders, ribs, brisket and shanks to an entire section devoted to every possible kind of steak, Prime Cuts breaks down classic cuts and shows you how to cook each one to perfection. You'll also discover smart ways to use bones, fat, and high-value cuts for richer flavour, less waste, and more deliciousness for your dollar.
Packed with over 15 years of hands-on meat expertise and backed by real meat science, Prime Cuts is the ultimate cookbook and reference guide - giving cooks of every level the knowledge, recipes, and techniques they need to choose, prepare, and cook meat with confidence.
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.
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.
