The Lobel brothers when there were three (one has since died) wrote the earlier Meat (1971). They have had a quality butcher shop in Manhattan for years, and here explain much more about meat from its commercial inspection, grading, aging, etc., to your home freezing or marinating or larding or tenderizing (do not) or cooking techniques--be it in the oven or a chafing dish or on a barbecue. There are menu ideas and intermittent recipes but no discernible organization. The procedures and peripheral information (carving or calories or wines) are more instructive than the recipes which often leave you to adapt at will. With an index you may be able to proceed from cornstarch to game stews to fritters to timbales to souffles in 3 pages but otherwise one gets lost in the infinite variety of prime cuts and innards. Needless to say, you are to be particularly careful when faced, as the average American is, with hamburger helped along with who knows what on that cardboard under polyethylene.