The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

by Kari Underly

Hardcover

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Product Details

ISBN-13: 9781118029572
Publisher: Wiley
Publication date: 08/09/2011
Pages: 240
Sales rank: 230,380
Product dimensions: 8.80(w) x 11.90(h) x 1.10(d)

About the Author

As a third-generation butcher, KARI UNDERLY witnessed theart of beef cutting at a very young age. With her own passion forthe craft ignited, Kari became a journeyman meat cutter, and aftergaining experience at the retail level, she moved on to meateducation, merchandising, and muscle research. As a consultant tothe National Cattlemen's Beef Association, Kari helped create theFlat Iron steak and Denver cut. She is the founder of Range, Inc.,a consultancy dedicated to helping companies in the perishablemarketplace develop merchandising tools and new market strategies.Kari speaks frequently on the topic of retail meat marketing andconducts training seminars on meat merchandising for chefs andstudents.
For more information on Kari and Range, Inc., visitwww.rangepartners.com.

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Table of Contents

vii FOREWORD

1 INTRODUCTION

5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS

19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS

27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES

49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND

53 CHUCK

71 RIB

83 LOIN

99 SIRLOIN

113 ROUND

131 BRISKET, SHANK, PLATE, AND FLANK

147 CHAPTER FIVE: EXPLORING GROUND BEEF

157 CHAPTER SIX: CUTTING FOR PROFIT

169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFEHANDLING

181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES

191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS

217 GENERAL INDEX

230 PRIMAL, SUBPRIMAL, CUTS INDEX

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Art of Beef Cutting 5 out of 5 based on 0 ratings. 1 reviews.
KathyPosner More than 1 year ago
I received this book as a gift and it has taught me so much! It is NOT just for professionals, but regular chefs like me. I have saved so much money buying large cuts of meat and then cutting them down myself. This book is a must have for anybody who loves meat!