The ultimate guide to beef fundamentals and master cutting
techniques
An ideal training tool that's perfect for use in grocery stores,
restaurants, foodservice companies, and culinary schools, as well
as by serious home butchers, "The Art of Beef Cutting" provides
clear, up-to-date information on the latest meat cuts and cutting
techniques.
Written by Kari Underly, a leading expert in meat education,
this comprehensive guide covers all the fundamentals of butchery
and includes helpful full-color photos of every cut, information on
international beef cuts and cooking styles, tips on merchandising
and cutting for profit, and expert advice on the best beef-cutting
tools.This is the only book on the market to include step-by-step
cutting techniques and beef fundamentals along with information on
all the beef cuts from each primalIncludes charts of NAMP/IMPS
numbers, URMIS UPC codes, and main muscles for each beef cut; Latin
American cut names and cooking methods; and cooking tips for each
cut for easy referenceThe author is an expert meat cutter who has
developed some of the newest meat cuts for the National Cattlemen's
Beef Association and created their current retail beef cut
charts
"The Art of Beef Cutting" is the perfect reference and training
manual for anyone who wants to master the basic techniques of beef
fabrication.
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