Good coffee table book. This book is phenomenal! The layout makes for easy reading, and the illustrations are beautiful and right on point. Good pic. Beautiful layout and interesting prose.

The book has several pages that show the reader the image of a skinned animal. I especially love the diagram showing where different cuts of meat come from on a cow. Second quibble, is that they do not provide a list of butchers who can do the cuts.

This is something everyone should have in their cookbooks. It is an excellent resource that will turn you into a knowledgeable buyer, cook, and consumer. A lot of good information for a home chef.

Meathead's barbecue book does a much better job of this.

The idea that fat and marbling are what make for tender and flavorful meat is evidently false. Silage is not usually used to fatten beef cattle either.