From the famous Lobel family of butchers comes a cookbook that finally offers recipes that showcase how to get the most flavours from today's leaner cuts of meat. From New York City's first family in butchers - the Lobel's - comes 13 new recipes showcasing how to get the most from the leaner and smaller cuts of meat and poultry common in today's markets. These world-class butchers understand better than anyone what today's meat lovers are looking for and what is available to them. Prime Cuts shows them what to do with it once they get it home. The recipes serve up a wide range of cooking styles and flavours from grilled steak with horseradish butter and braised ribs in ginger beer to spicy ground chicken kebabs and slow-roasted lamb in a pistachio crust. A chapter on game features delicious recipes for duck, quail, pheasant, rabbit, and venison - meats that can now be found at your local gourmet grocery. Descriptions of the different cuts of meat head up each chapter including a short discussion of organic and free-range meats. They also share their knowledge of the best knives and cooking equipment for the job and the importance of the proper cooking temperatures and how it affects the meat. Read up on freezing and meat safety and you'll be ready to start cooking.