The Art of Beef Cutting PDF ePub eBook

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

About Kari Underly

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.

Details Book

Author : Kari Underly
Publisher : John Wiley
Data Published : 05 August 2011
ISBN : 1118029577
EAN : 9781118029572
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 240 pages
Age + : 15 years
Language : English
Rating :

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