HARDCORE CARNIVORE: Prime Cuts by Jess Pryles – Hardback Cookbook

Prime 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. It's the follow-up to her bestselling Hardcore Carnivore, backed by her training in meat science.

Know every cut, cook every cut

Jess 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.

What's inside

The 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.

Recipes 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.

Who it's for

Cooks 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.

About Jess Pryles

Jess 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 Hardcore Carnivore collection), co-founded the Australasian Barbecue Alliance and judges on Food Network's Pitmasters.

The Rub Smuggler's Verdict

The 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 Meat Illustrated for step-by-step technique and Steak House for big-night inspiration, and rub your next roast with Republic Signature Beef. Rest big cuts properly before slicing.

Questions answered

Who wrote Prime Cuts?

Prime Cuts was written by Jess Pryles, the Australian-born meat scientist, TV host and founder of Hardcore Carnivore, now based in Austin, Texas.

How many recipes are in Prime Cuts?

Prime Cuts has over 100 recipes, alongside cut-by-cut guidance on choosing, prepping, cooking and storing meat.

Is Prime Cuts good for beginners?

Yes. It's written for cooks of every level, starting with how to choose and prep meat before moving into techniques and recipes.

Is Prime Cuts a hardback, and how many pages?

Yes. It's a 288-page hardback published by Murdoch Books.

Does Prime Cuts cover barbecue and smoking?

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.