The ultimate guide to beef fundamentals & master cutting techniques An ideal training tool thats perfect for use in grocery stores restaurants foodservice companies & 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 & cutting techniques. Written by Kari Underly a leading expert in meat education this comprehensive guide covers all the fundamentals of butchery &
Includes:: helpful full-color photos of every cut information on international beef cuts & cooking styles tips on merchandising & cutting for profit & expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques & beef fundamentals along with information on all the beef cuts from each primal
Includes:: charts of NAMP/IMPS numbers URMIS UPC codes & main muscles for each beef cut; Latin American cut names & cooking methods; & 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 Cattlemens Beef Association & created their current retail beef cut charts The Art of Beef Cutting is the perfect reference & training manual for anyone who wants to master the basic techniques of beef fabrication.