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Professional Butchering Book from C.H.I.P.S.

The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
by Kari Underly

The Art of Beef Cutting 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.

A complete training tool and resource for the professional, The Art of Beef Cutting provides clear, up-to-date information on beef cuts and cutting techniques.

Features:

  • Contains step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts
  • Detailed descriptions and photos of the cuts
  • Information on specialty and ethnic cuts
  • Easy-to-reference charts highlighting the NAMP/IMPS numbers, URMIS UPC codes and muscle names
  • Cooking methods for each beef cut

Contents

  1. Beef Basics
  2. Understanding Your Tools
  3. Mastering Cutting Techniques
  4. Beef Cutting—Basics and Beyond
    • Chuck
    • Rib
    • Loin
    • Sirloin
    • Round
    • Brisket, Shank, Plate, and Flank
  5. Exploring Ground Beef
  6. Cutting for Profit
  7. Flavor Overview, Cooking Tips, and Safe Handling
  8. Injury Prevention Strategies

Index

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The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
by Kari Underly
2011 • 240 pages • $50.00 + shipping
Texas residents please add 6.75 % sales tax

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