The Complete Meat Course · Chef Israel Dudek
You know it as a chuck roast. He calls it tzli katef.
You are standing at the counter in Israel. The names are different, the cuts are butchered differently, and the man behind the glass is waiting. You point at something and hope.
It is not that the butcher is cheating you. It is that nobody ever gave you the words.
Learn the meat, and buy exactly what you came for.
First, taste it
Guests at seven. When does it go into the oven?
Tell it what the cut weighs and when you want to eat, and it gives you back the temperature, the cooking time, and the exact hour to start. This is not a screenshot. It is the tool itself, out of the course.
And that is one tab out of fourteen chapters.
This tool knows how to calculate time. It does not know which cut you bought, whether you got what you asked for, or what to do with it afterwards. That is what is in the course.
What nobody tells you at the counter
Four questions that come up for everyone who buys meat and has no one to ask.
What is this cut, actually?
Where on the cow it comes from, how it is built, and why that is exactly why it behaves the way it does over heat. Fourteen chapters on the forequarter.
How do I know I got what I asked for?
A photograph of the cut with points you can tap, in thirteen of the chapters. The sinew, the marbling, the fat cap, the place where the fibers change direction. You will know it by eye.
What is worth paying for?
Some cuts cost more because of the name, and for the same money you can get one that is just as good. When you know what you are looking for, you buy what you need instead of what you are offered.
So what do I do with it now?
Every cut has a base recipe written around your own choices, a time and temperature chart, and three more recipes: home-style, gourmet and BBQ.
The whole forequarter
Twelve cuts, and two more chapters
This is the map from the course. Tap a number on the cow, or a name in the list below it.
Twelve cuts sit on the map. Ground beef and beef stock are chapters of their own, with no place on the cow.
What you get
A course that works with you in the kitchen, not a book that sits on the shelf
A base recipe written for you
In twelve of the cuts. You choose the method, the weight, the liquid and the sauce, and you get a complete recipe. For the entrecote you also choose the shape and the doneness. Change one choice and the whole thing is written again.
A time and temperature chart
In twelve of the cuts. The chart from the course, working as a calculator: at what temperature, for how long, and at what hour to start.
Three recipes for every cut
Home-style for the house, gourmet for when you want to invest, and BBQ. The tongue also has a curing recipe, and beef stock has one recipe.
A shopping list
Tick off what you already have at home and send the rest to yourself on WhatsApp, or print a clean page for the supermarket.
Fundamentals
Aging, marbling, the knife test and the cooking methods, in sixty-two terms. Every term in the course is tappable and opens its explanation where you are.
Ask it in your own words
“Which is more expensive, tzli katef or shrir?” It answers from the course only, and shows you where it took the answer from. Up to twelve questions a day, and the search itself is always open.
A self-paced course, not a PDF
It started as a printed book. Now it is a course on your phone
The Meat came out as a printed book, photographed by Shoshi Sirkis, and since then it has stood in the kitchens of people who open it again every time they face a cut they do not know.
The Complete Meat Course is built on the content of the printed book, rebuilt so that it works while you are standing in front of the meat. It opens on your phone, with no download and no app.
This is the English version of the course. Every cut carries the Hebrew name the butcher will say to you, next to the American name you already know.
What readers write to me
“I finally learned how to cook meat”
Real messages from readers of the printed edition, translated from Hebrew.
Since I read your book I have really learned how to cook meat, and now at every holiday the family enjoys the results
A reader, September
Since my wife bought me the meat book I have discovered a world of reading and of knowledge that you cannot get anywhere else, and that is before cooking beef turned from something complicated into something fun and special. The compliments keep growing. Today I run boutique events with great success
A reader, June
I have the book. It is a complete encyclopedia of meat. You can sit and read it cover to cover, and you can also open it every time you get or buy a cut you do not know, to check what to do with it
A reader, April 2024
I bought your book and I have to tell you that it is the best book there is. Every time I read it again, cook, and try something new
A reader, August 2023
The messages came to me privately. They appear here as text only, with no name and no screenshot.
So that nobody sells you the wrong thing. Not on purpose, and not by mistake
The twelve cuts of the forequarter, plus a chapter on ground beef and a mini-chapter on beef stock. For each one: what it is, how to recognize it, and what to do with it.
- How you get inAfter the payment, personal access opens in your account on the site. You go in from the browser, with no download and no app.
- How many devicesAccess is personal to the buyer, on every device you sign in on: phone, tablet and computer.
- Do I need internetYes. It opens like a website and not as a file, so whatever is added to the course is there for you immediately.
- What it is notA self-paced course, with no video. No dates, no scheduled sessions, and nothing to miss.
199 NIS
Launch price until Oct 17 · one payment, no subscription and no renewal · VAT included
I want The Complete Meat Course · 199 NIS
- Twelve cuts, plus ground beef and beef stock
- A base recipe built for you, in twelve of the cuts
- A time and temperature chart, and an hour planner
- Three recipes for every cut, with a shopping list
- Sixty-two fundamentals, and a search you ask in your own words
- Opens on your phone, with no download and no app
