Get Your Grill On

Field Guide to Meat (aff.)
by Aliza Green
Quirk Books

This a great little book that covers virtually every cut of meat available in the United States, be it beef, chicken, quail rattlesnake or alligator. It explains where the meat comes from on the animal, how it is cut and how long it can be stored. The book also explains how to prepare the meat and suggests flavors and spices that are compatible with each cut of meat.

The definitions are easy to read and understand. The pictures of each cut of meat are beautifully done and informative. In the next edition it would really helpful to have an illustration showing where each cut of meat comes from on the animal. Broad illustrations are provided and they do show where chuck comes from on a cow, but not where a top blade steak is cut from the chuck. The book doesn’t illustrate how the primal cuts are broken down into the cuts we find in the local supermarket or butcher. I would really like to see that.

If you ever had a question about meat, it is answered here. I highly recommend this book.