"Meat for Non-Lazy Chefs" are technologies, solutions and recipes that every chef who wants his restaurant to order meat needs to know. The authors-consultants of the book were the main experts on the meat menu in restaurants, presenting 15 workshops on cutting and processing alternative cuts and 20 original recipes for meat dishes. Together with the authors of the book, readers will go through the entire technological path of the meat cut - from ripening to deboning the carcass, from the peculiarities of cutting and cooking methods to recommendations for serving.