Appealing to everyone from the household cook to the meat buyer to the five-star chef, this reference contains comprehensive information on beef from the feedlot to the table, breaking down the cuts of meat from each section of the animal with knowledgeable purchasing information. With helpful illustrations, as well as instructions on ageing and cooking beef, grinding meat, protecting food from freezer burn, and keeping knives sharp, this premier educational guide is a must-have for all culinary artists.

About the Author

Lee O’Hara has been employed as a meat cutter for Safeway, Mayfair, and Lucky Markets. He is the former owner and operator of Green’s Locker Service, a custom meat-cutting, meat bulk sales, and cold storage plant. He lives in Los Angeles.

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