Art of Beef Cutting A meat professional’s guide

Description

Kari Underly and her talent as a third generation butcher is shared throughout the pages of her guide to protein, The Art of Beef Cutting, a meat professional’s guide to butchering and merchandising.International and ethnic cuts are also provided, along with the best cooking methods for each section. Chapters on tools, selling for profit, and safe handling add to the beef cutting experience. This is the ideal training manual for anyone wishing to master this craft, from industry professional to culinary student to ardent home-cook.