The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
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Beschreibung
The ultimate guide to beef fundamentals and master cuttingtechniques
An ideal training tool that's perfect for use in grocerystores, restaurants, foodservice companies, and culinary schools,as well as by serious home butchers, The Art of Beef Cuttingprovides clear, up-to-date information on the latest meat cuts andcutting techniques.
Written by Kari Underly, a leading expert in meat education,this comprehensive guide covers all the fundamentals of butcheryand includes helpful full-color photos of every cut, information oninternational beef cuts and cooking styles, tips on merchandisingand cutting for profit, and expert advice on the best beef-cuttingtools.
* This is the only book on the market to include step-by-stepcutting techniques and beef fundamentals along with information onall the beef cuts from each primal
* Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and mainmuscles for each beef cut; Latin American cut names andcooking methods; and cooking tips for each cut for easyreference
* The author is an expert meat cutter who has developed some ofthe newest meat cuts for the National Cattlemen's BeefAssociation and created their current retail beef cut charts
The Art of Beef Cutting is the perfect reference andtraining manual for anyone who wants to master the basic techniquesof beef fabrication.
Autor*in
Kari Underly