Description
Condition: BRAND NEW
ISBN: 9781118029572
Year: 2011
Publisher: John Wiley & Sons Inc (US)
Pages: 240
Description:
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 primal
? Includes charts of NAMP/IMPS numbers,
URMIS UPC codes, Latin muscle names, and cooking tips for each cut
for easy reference
? The 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.
ISBN: 9781118029572
Year: 2011
Publisher: John Wiley & Sons Inc (US)
Pages: 240
Description:
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 primal
? Includes charts of NAMP/IMPS numbers,
URMIS UPC codes, Latin muscle names, and cooking tips for each cut
for easy reference
? The 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.