{"product_id":"hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook","title":"HARDCORE CARNIVORE: Prime Cuts by Jess Pryles – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jess Pryles, Australian-born meat scientist, TV host and founder of Hardcore Carnivore\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2026\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Over 100 recipes plus cut-by-cut guidance on choosing, prepping, cooking and storing meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks of every level who want to shop smarter and cook any cut with confidence\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781761501289\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePrime Cuts is Jess Pryles' 288-page hardback guide to meat, organised cut by cut, with over 100 recipes that teach you how to choose, understand and cook beef, pork, lamb and chicken, from weeknight dinners to smoked barbecue centrepieces.\u003c\/strong\u003e It's the follow-up to her bestselling Hardcore Carnivore, backed by her training in meat science.\u003c\/p\u003e\n\u003ch2\u003eKnow every cut, cook every cut\u003c\/h2\u003e\n\u003cp\u003eJess Pryles spent more than a decade studying meat from ranch to table and earned a graduate certificate in meat science along the way. Prime Cuts turns that knowledge into a practical handbook. It's the book that makes the butcher's counter make sense.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book opens with the essentials: choosing meat, prepping it, cooking it, storing it, the meat science behind it and how to troubleshoot. It then works cut by cut, from pork shoulder, belly and ribs through brisket, chuck, ribeye and tenderloin to shanks, lamb, chicken, ground meat and even bones and fat, with a whole section devoted to steak.\u003c\/p\u003e\n\u003cp\u003eRecipes include Texas-Style Overnight Brisket, Smoked and Seared Tomahawk Steaks, a Classic American Cheeseburger, Rolled Porchetta with Crackling and Aussie Meat Pies. There's real attention to value too, with ideas for bones, fat and cheaper cuts that bring more flavour for your dollar.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks of every level, from someone buying their first brisket to a regular smoker who wants to understand the science. It also works as a reference to keep on the bench for whatever cut you bring home.\u003c\/p\u003e\n\u003ch2\u003eAbout Jess Pryles\u003c\/h2\u003e\n\u003cp\u003eJess Pryles is an Australian-born cook, author and TV host based in Austin, Texas, and a certified meat scientist with a graduate certificate from Iowa State University. She founded Hardcore Carnivore (see our \u003ca href=\"\/en-nz\/collections\/hardcore-carnivore\"\u003eHardcore Carnivore collection\u003c\/a\u003e), co-founded the Australasian Barbecue Alliance and judges on Food Network's \u003cem\u003ePitmasters\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/153_proud-carving-prime-rib.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one: a cut-by-cut map of the whole animal from someone who actually studied meat science. Darryl's favourite page is the Texas-Style Overnight Brisket, the set-and-sleep cook every busy pitmaster needs. Buy it and you'll walk into the butcher knowing exactly what to ask for. Pair it with \u003ca href=\"\/en-nz\/products\/barbecue-like-a-boss-adam-roberts-cookbook\"\u003eBarbecue Like a Boss\u003c\/a\u003e for step-by-step technique and \u003ca href=\"\/en-nz\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e for big-night inspiration, and rub your next roast with \u003ca href=\"\/en-nz\/products\/republic-signature-beef-steak-beef-bbq-rub-260g\"\u003eRepublic Signature Beef\u003c\/a\u003e. Rest big cuts properly before slicing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tallow Popcorn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe brisket trim goes to the movies.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp rendered beef tallow (from brisket trim), ½ cup popping corn, flaky salt, a pinch of smoked paprika\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMelt the tallow in a large pot with a lid over medium-high heat and add 3 test kernels.\u003c\/li\u003e\n\u003cli\u003eWhen they pop, add the rest, cover and shake until the popping slows.\u003c\/li\u003e\n\u003cli\u003eTip into a bowl and toss with salt and smoked paprika.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Tallow has a high smoke point and a savoury, beefy flavour, which is how the old-school cinemas did it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Prime Cuts?\u003c\/h3\u003e\u003cp\u003ePrime Cuts was written by Jess Pryles, the Australian-born meat scientist, TV host and founder of Hardcore Carnivore, now based in Austin, Texas.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Prime Cuts?\u003c\/h3\u003e\u003cp\u003ePrime Cuts has over 100 recipes, alongside cut-by-cut guidance on choosing, prepping, cooking and storing meat.\u003c\/p\u003e\n\u003ch3\u003eIs Prime Cuts good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's written for cooks of every level, starting with how to choose and prep meat before moving into techniques and recipes.\u003c\/p\u003e\n\u003ch3\u003eIs Prime Cuts a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Murdoch Books.\u003c\/p\u003e\n\u003ch3\u003eDoes Prime Cuts cover barbecue and smoking?\u003c\/h3\u003e\u003cp\u003eYes. Alongside roasting, searing and braising, it covers grilling, barbecue and smoking, with recipes like Texas-Style Overnight Brisket and Smoked and Seared Tomahawk Steaks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Prime Cuts?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Prime Cuts was written by Jess Pryles, the Australian-born meat scientist, TV host and founder of Hardcore Carnivore, now based in Austin, Texas.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Prime Cuts?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Prime Cuts has over 100 recipes, alongside cut-by-cut guidance on choosing, prepping, cooking and storing meat.\"}}, {\"@type\": \"Question\", \"name\": \"Is Prime Cuts good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's written for cooks of every level, starting with how to choose and prep meat before moving into techniques and recipes.\"}}, {\"@type\": \"Question\", \"name\": \"Is Prime Cuts a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Murdoch Books.\"}}, {\"@type\": \"Question\", \"name\": \"Does Prime Cuts cover barbecue and smoking?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside roasting, searing and braising, it covers grilling, barbecue and smoking, with recipes like Texas-Style Overnight Brisket and Smoked and Seared Tomahawk Steaks.\"}}]}\u003c\/script\u003e","brand":"HARDCORE CARNIVORE","offers":[{"title":"Default Title","offer_id":67824572530740,"sku":"9781761501289","price":63.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook-front.png?v=1792925406","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/hardcore-carnivore-prime-cuts-jess-pryles-hardback-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}