Spiral. The ultimate guide to beef fundamentals and master cutting techniques<br />An ideal training tool that&rsquo;s perfect for use in grocery stores, restaurants, foodservic.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 240 pages. 1.374. Bookseller Inventory #
Synopsis: 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.
The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
From the Back Cover: This immensely practical guide explains all the fundamentals of beef cutting—from the tools of the trade to the latest cuts to advice on merchandising and butchering for profit. A complete training reference for any and every butcher's workspace, it includes step-by-step cutting techniques, detailed descriptions and photos of the cuts from each subprimal, information on specialty and ethnic cuts, and easy-to-reference charts highlighting the NAMP/IMPS numbers, URMIS UPC codes, muscle names, and ideal cooking methods for each cut. Offering a full, professional-level education on the subject, The Art of Beef Cutting is a must-have resource for professional and aspiring butchers, chefs, meat buyers, grocery store executives, and foodservice operators, as well as for culinary students and even food enthusiasts.
"An invaluable addition to any cook's library."
—David Varley, Corporate Chef, Michael Mina Group
"A significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource."
—Bruce Aidells, Coauthor, The Complete Meat Cookbook
"What a rich treasure of clear photos, easy instructions, and creative tips . . . a superb resource for meat enthusiasts of all abilities. It's like having an entire college course at your fingertips!"
—Chris R. Calkins, PhD, Nebraska Beef Industry Professor of Animal Science
"Beautifully shows the passion and finesse behind something that is so often overlooked in our modern world . . . inspires anyone who reads it to become his or her own butcher."
—Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill
"A straightforward, comprehensive manual suitable for amateurs and professionals alike. Kari's style is easy to read and extremely instructive."
—Michael Strauss, Past President, North American Meat Processors Association
"Takes the mystery out of beef cutting . . . a book that all culinary students and professionals should add to their libraries."
—Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College
"The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher."
—Ariane Daguin, Owner, D'Artagnan
"A very encompassing, well written, in-depth training tool."
—Phil Plummer, Director of Meat and Seafood, Martin's Super Markets
Title: The Art of Beef Cutting: A Meat ...
Book Condition: New
Book Description John Wiley & Sons, Limited. Condition: Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Seller Inventory # 44406441
Book Description Condition: New. Seller Inventory # 11983234-n
Book Description John Wiley & Sons 8/16/2011, 2011. Hardback or Cased Book. Condition: New. The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising. Book. Seller Inventory # BBS-9781118029572
Book Description Wiley. Hardcover-SPIRAL. Condition: New. 1118029577 Brand New Direct from the Publisher! Not overstocks or marked up remainders! Ships in a sturdy cardboard container with tracking!. Seller Inventory # OTF-S-9781118029572
Book Description Wiley, 2011. Hardcover-spiral. Condition: New. Never used!. Seller Inventory # 1118029577
Book Description Wiley. Hardcover-SPIRAL. Condition: Very Good. 1118029577 Little wear on the cover. Seller Inventory # Z1118029577Z2
Book Description Wiley. Hardcover-SPIRAL. Condition: Very Good. 1118029577 Minor shelf wear. Seller Inventory # Z1118029577Z2
Book Description Wiley. Hardcover-SPIRAL. Condition: Very Good. 1118029577 Little shelf wear. Seller Inventory # Z1118029577Z2
Book Description Wiley. Hardcover-SPIRAL. Condition: Fine. 1118029577 Remainder mark. Seller Inventory # Z1118029577Z1
Book Description Wiley. Hardcover-SPIRAL. Condition: New. 1118029577. Seller Inventory # Z1118029577ZN