Jess Pryles cooks a NY steak using the chimney sear method

For the past few years, anyone with even a passing interest in meat will have realised it doesn't feature much in the recipes of fashionable cooks, food bloggers and authors.Instead, wherever you look you're more likely to be confronted with spiralised vegetables, avocado and raw vegan brownies.All of this is just one of the reasons why the Australian-born, Texas-based cook, Jess Pryles, is a welcome breath of fresh air in her industry.The self-named 'Professional Hardcore Carnivore' is on a one-woman mission to put meat back on the menu. Ms Pryles spoke to FEMAIL about her love of meat, how she learned everything there is to know about it by visiting butchers, abattoirs and farms, and why she eats it in some shape or form every single day. Read more: http://ift.tt/T3uzlf.. Follow us: @MailOnline on Twitter | DailyMail on Facebook