OK, I'll say it – I don't think you can have much beef with these pages. Or rather, you can, for that's the prevalent ingredient in everything, from the soups and starters to the mains, the salads and the ice creams. Oh, no, there are no ice creams. We start with a most suitable round-up of the joint types, the techniques, the temperatures and the food safety stuff, and then crack on. Now, having not only the recipe with ingredients and every step made most clear, but also a swap-out advice or other tip, AND a lengthy talky bit about each dish does make the recipe page look a bit busy, but generally everything fits on to one side. It's noticeable that just when you think you'll get a full-page photo for every dish, that rule is broken towards the end of the chapters, when you presumably get to the lesser courses.

Which might come as a bit of a surprise when you see that you haven't really got that many soups, only a few starters, and a handful of salads. For a one-ingredient book this didn't seem to be nearly as comprehensive as it might have been. That said, there is certainly a variety in the mains to keep coming to these pages for a good few months (considering beef will only be something you splash out on once a week, if that). The author promises life-changing pan-fried steaks, and nothing less than "the perfect burger", so you can tell this is sold to us with great conviction. For want of trying any of the dishes, I still saw a most helpful book, which kept its friendly authority throughout.

This was okay really for the beef lovers - I did find it interesting the various types of cuts as in all my years never really knew about them.

There were some interesting recipes there that i have tried. All in all a good cookbook - some recipes that I loved and some not so much but that is the joy of a cook book.

I was given an advance copy by netgalley and the publishers but the review is entirely my own.

Thank you to the publisher and author for the chance to read this cookbook in exchange for honest feedback. As the title suggests, this cooking guide is centered on beef. It includes chapters on basic/foundational knowledge about beef (prep, types, storage/handling, etc) and different ways to eat it such as "small bites", stews/chillis, salads, main dishes, handhelds, etc. After these main sections, there are recipes for sauces that pair with beef dishes.

Throughout the cooking guide, there are plenty of modern designs/graphics, high quality photographs, and interesting layouts depicting key information. Importantly, the text is straightforward, easy to follow/understand, and communicates the most critical information without fluff or "dumbing it down".

The recipes sometimes include alternative methods (such as using an air fryer) or additional tips/cook's notes. Many of the dishes seem straightforward, while some are bit new even to me as someone who likes to cook. For the most part, many of the ingredients are commonplace and thus offer a new/refreshing way to present them.

Ultimately, I think this cookbook is a nice collection of beef-related recipes. It would be a good gift to someone who is starting out cooking on their own or perhaps looking to cook for a family. Otherwise, it may seem that these recipes are a bit common for the experienced cook. Either way, it does its job and I'd personally like to own it for my own purposes.

While beef has gotten a bad reputation over the years, it’s still delicious, and millions choose to eat it regularly. It’s always nice to have some good, new recipes for preparing it, and Jessica Formicola has outdone herself in her cookbook, Beef It Up!: 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More. While the cookbook includes only 50 recipes, those 50 recipes are ones that real people actually will want to make. They are dishes that will appeal to both adults and children, as well as picky eaters.

The recipes are written in the traditional way, and are succinct and easy-to-follow. Beginning cooks to advanced cooks will all be able to prepare these dishes and they will turn out picture perfect. Most of the recipes are also photographed beautifully, and there are delightful illustrations throughout.

The recipes are not touted as quick and easy, but many are, and there are basics such as cooking a juicy hamburger, or a perfect steak with different compound butters. There are also casseroles, one pan dishes, soups, and mouthwatering salads, all using beef in different forms. In the beginning pages, the author has included important information on where different cuts of beef come from, basic kitchen equipment needed, and basics on choosing and storing beef. This is a perfect cookbook to learn everything that is needed to cook beef.

This is an excellent cookbook to add to any cookbook collection and will be used often.

Special thanks to NetGalley for supplying a review copy of this book.

Positively Beefy. What a great book about beef.

This is the bible of beef with information on how to buy, store, defrost, cook. What to look for and so much more. And by more I mean recipes. If you love beef then this is the cookbook for you.

There is a recipe for everything, the photos small but perfectly fine so you can imagine what your food should look like. The recipes are tasty, easy and everyone who likes meat will love them.

Great book, highly recommend for the beginner and the seasoned cook alike.

I received a copy of this book through NetGalley in exchange for an honest review.

This is an interesting book.

While there aren't a lot of pictures of recipes which I normally enjoy, there is a lot of information in this book. There's a lot about cuts of meat, what they're used for, how to store it, and more. The recipes range from stews to sandwiches and everything in between.

It focuses on beef and lots of recipes that can be made with red meat. Overall an interesting read that can help beginning cooks.