The Price of Meat is about getting the real value out of every cut you cook. That $2/lb ground beef may look cheap at the register, but understanding where meat comes from, how to choose it, how to prepare it, and how to cook it well is what turns an ordinary dinner into something worth remembering.
This site is a growing library of practical, accessible information about meat: cuts, prices, cooking methods, recipes, tools, and the traditions behind some of the world’s best food. Whether you’re firing up a smoker for the first time, working your way through a whole chicken, or just trying to figure out what brisket actually is, we want to help.
Price of Meat Team
The Price of Meat team is made up of writers, editors, and contributors who share a genuine curiosity about food, cooking, and the traditions behind every cut.
James Kennedy, Editor
James is a passionate home cook and the current owner of Price of Meat. From slow-smoked barbecue to experimenting with new recipes, he enjoys getting hands-on in the kitchen and refining his craft one meal at a time. Through his writing, he shares practical tips, honest experiences, and inspiration for anyone looking to expand their cooking skills and try something new.
Robert Greene, Contributor
Robert Greene (pen name for privacy) has been a longtime contributor to the site. He’s especially drawn to North American game like bison, deer, and elk, and brings a deep curiosity about regional cuts, traditional preparation, and the stories behind less common meats.
Brian Adee, Contributor
Brian has been fascinated by food and drink since he was a kid, from baking and cooking beside his mom to raiding the kitchen cabinets with his brother in search of the perfect beverage mix. He’s worked every restaurant position imaginable, and now writes about cooking, ingredients, and the everyday pleasures of a good meal.
Contact Price of Meat
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PO Box 4504 Atlanta, GA United States of America
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What We’re About
A few simple ideas guide what we cover.
1. Quality Over Quantity
A great cut of meat cooked well is one of life’s real pleasures. We’d rather help you find a memorable steak, a properly braised shoulder, or a perfectly smoked brisket than rush through the cheapest option on the shelf. Buying better meat and using it well tends to be more satisfying, more flavorful, and often more economical than people expect. Spending a little time choosing the right cooking tools and seasonings usually pays off many times over.
2. Use the Whole Animal
A whole chicken costs a fraction of pre-sliced breast meat. A bone-in pork shoulder feeds a family for the better part of a week. Cooking with the whole animal is cheaper, more interesting, and pushes you to develop real skill in the kitchen. Some of the world’s best dishes (osso buco, confit, lechon, oxtail stew) came from cooks who learned to make every part shine. We’re big believers in that tradition, and many of our tips and tricks are about getting the most out of underused cuts.
3. Explore Beyond the Usual Cuts
There’s a whole world of meat beyond chicken breast and ribeye. We cover bison, quail, rabbit, goat, wild game, charcuterie, sausages, smoked meats, specialty beef, and even the new world of alternative meats. Trying something new is one of the best parts of cooking, and our goal is to make the unfamiliar feel approachable. If we can help you confidently grill your first lamb chop or smoke your first brisket, we’ve done our job.
Thanks for stopping by. Now go cook something good.