The Art of Beef Cutting

The ultimate guide to beef fundamentals and master cutting techniques<br /> 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, <i>The Art of Beef Cutting</i> provides clear, up-to-date information on the latest meat cuts and cutting techniques. <br /> 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.<br /> •    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<br /> •    Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference<br /> •    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<br /> <i>The Art of Beef Cutting</i> is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.<br />