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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by [Underly, Kari]
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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising Kindle Edition

4.3 out of 5 stars 3 customer reviews

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Length: 240 pages Word Wise: Enabled
  • Due to its large file size, this book may take longer to download

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Product description

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

About the Author

As a third–generation butcher, KARI UNDERLY witnessed the art of beef cutting at a very young age. With her own passion for the craft ignited, Kari became a journeyman meat cutter, and after gaining experience at the retail level, she moved on to meat education, merchandising, and muscle research. As a consultant to the National Cattlemen′s Beef Association, Kari helped create the Flat Iron steak and Denver cut. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the perishable marketplace develop merchandising tools and new market strategies. Kari speaks frequently on the topic of retail meat marketing and conducts training seminars on meat merchandising for chefs and students.
For more information on Kari and Range, Inc., visit www.rangepartners.com.

Product details

  • Format: Kindle Edition
  • File Size: 12284 KB
  • Print Length: 240 pages
  • Publisher: Wiley; 1 edition (31 July 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00DW9JXVI
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 4.3 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #915,236 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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on 10 January 2015
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on 6 September 2015
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on 23 March 2015
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.5 out of 5 stars 56 reviews
One person found this helpful.
5.0 out of 5 starsThe best book on cutting beef that I have ever read!
on 9 December 2014 - Published on Amazon.com
Format: Hardcover-spiral|Verified Purchase
5.0 out of 5 starsA MUST READ!
on 30 June 2015 - Published on Amazon.com
Format: Hardcover-spiral|Verified Purchase
7 people found this helpful.
5.0 out of 5 starsMeat Cutting 101: Into to Butchery
on 20 November 2012 - Published on Amazon.com
Format: Hardcover-spiral|Verified Purchase
5.0 out of 5 starsvery helpful
on 5 April 2017 - Published on Amazon.com
Format: Hardcover-spiral|Verified Purchase
5.0 out of 5 starsGreat book
on 13 March 2014 - Published on Amazon.com
Format: Hardcover-spiral|Verified Purchase
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