{"product_id":"the-art-of-beef-cutting-a-meat-professionals-guide-to-butchering-and-merchandising-9781118029572","title":"The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising","description":"\u003cp\u003e • Author(s): Kari Underly\u003cbr\u003e • Publisher: Wiley\u003cbr\u003e • Publisher Imprint: Wiley\u003cbr\u003e • BISAC: Methods - Professional\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the Back Cover\u003c\/b\u003e\u003cbr\u003eThis 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. \u003c\/p\u003e\u003cp\u003e\"An invaluable addition to any cook's library.\"\u003cbr\u003e --\u003cb\u003eDavid Varley, Corporate Chef, Michael Mina Group\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"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.\"\u003cbr\u003e --\u003cb\u003eBruce Aidells, Coauthor, \u003ci\u003eThe Complete Meat Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"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!\"\u003cbr\u003e --\u003cb\u003eChris R. Calkins, PhD, Nebraska Beef Industry Professor of Animal Science\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"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.\"\u003cbr\u003e --\u003cb\u003eKevin Gillespie, Executive Chef and Co-owner, Woodfire Grill\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"A straightforward, comprehensive manual suitable for amateurs and professionals alike. Kari's style is easy to read and extremely instructive.\"\u003cbr\u003e --\u003cb\u003eMichael Strauss, Past President, North American Meat Processors Association\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"Takes the mystery out of beef cutting . . . a book that all culinary students and professionals should add to their libraries.\"\u003cbr\u003e \u003cb\u003e--Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.\"\u003cbr\u003e \u003cb\u003e--Ariane Daguin, Owner, D'Artagnan\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\"A very encompassing, well written, in-depth training tool.\"\u003cbr\u003e --\u003cb\u003ePhil Plummer, Director of Meat and Seafood, Martin's Super Markets\u003c\/b\u003e\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Spiral","offer_id":45163277746327,"sku":"9781118029572","price":3243.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781118029572.webp?v=1769207293","url":"https:\/\/atlanticbooks.com\/products\/the-art-of-beef-cutting-a-meat-professionals-guide-to-butchering-and-merchandising-9781118029572","provider":"Atlantic Books","version":"1.0","type":"link"}