|The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising|
The remaining manual to red meat basics and grasp reducing techniques
a really perfect education tool that’s ideal for use in grocery stores, restaurants, foodservice agencies, and culinary colleges, in addition to through extreme domestic butchers, the artwork of red meat cutting presents clean, updated facts on the cutting-edge meat cuts and slicing strategies.
Written by means of kari underly, a leading expert in meat training, this complete manual covers all the fundamentals of butchery and includes beneficial full-coloration photos of each reduce, data on global red meat cuts and cooking styles, suggestions on merchandising and cutting for income, and professional advice on the first-class pork-reducing gear.
- That is the most effective book on the market to include step-with the aid of-step slicing techniques and red meat fundamentals in conjunction with data on all of the beef cuts from each primal
- consists of charts of namp/imps numbers, urmis upc codes, and main muscle tissues for each pork reduce; latin american reduce names and cooking methods; and cooking pointers for every reduce for smooth reference
- The author is an professional meat cutter who has developed some of the most up-to-date meat cuts for the countrywide cattlemen’s red meat association and created their present day retail pork reduce charts
The art of beef slicing is the correct reference and training manual for each person who wants to master the fundamental strategies of beef fabrication.
About The Author
A third-generation meat cutter, Kari was introduced to the trade by her father at Underly’s Market, a butcher shop and ice cream parlor in South Bend, Indiana. As an adult, she entered a three-year meat cutting apprenticeship program and became a journeyman meat cutter with Martin's Super Market in South Bend. Over time, Kari continued to develop her cutting skills and product knowledge as well as her business savvy and instincts for merchandising and marketing. Today, retailers, foodservice operators, associations, chefs, and farmers across the country regularly tap into Kari's expertise.
Based in Chicago, Kari is the founder of Range®, Inc. specializing in meat industry innovation. She speaks frequently on the topic of meat marketing and conducts training and education seminars for retailers, foodservice operators, trade associations, culinary students, as well as food and meat enthusiasts.
Kari is also the author of The Art of Beef Cutting: A Meat Professionals Guide to Butchering and Merchandising which is short listed for the 2012 James Beard Foundation Awards and is a finalist for the IACP Annual Awards and is a highly sought contributor for other books and articles on the subject of meat, butchery and the industry.
Kari holds a Bachelor of Science in Business Administration from Indiana Wesleyan University. She is a faculty member with the IGA Coca-Cola Institute's International Supermarket Management Class and a member of the International Association of Culinary Professionals.
As someone who enjoys cooking quite a bit, I've always been somewhat ignorant in the ways of beef cuts. Whenever I go to the grocery store I usually find myself referring to a website on my iPhone when trying to select my next cut for dinner, and it always seemed like the cuts I was seeing in the cooler never matched up with what I needed and/or wanted. Enter The Art of Beef Cutting. Admittedly this book is probably a bit much for most home cooks. This truly is a textbook for butchers, but if you're interested in learning exactly where each cut of beef comes from, this is the book for you. This is not just a show and tell of the different cuts. This is an instructional manual of how to break down a cow from a full carcass to every individual cut of beef you would find in the supermarket. Each set of directions is clear and simple, and the accompanying pictures are spot on. Now all I need is a bandsaw and a few subprimals and I'll be ready to go!-Forcetrainer
I've known Kari for most of my meat cutting career, and will have to say that "The Art of Beef Cutting" is so detailed, that I have lent my copy to co-workers in helping train them. Kari's father was one of the best meat cutters that I have ever worked with, and she come's from a long history of knowledge. I was also blessed with a long lineage of meat cutters in the family, and have been involved since I can remember, almost 45 years, since I was 10. This Book in my opinion, is one of the best books on cutting beef, that I have ever read. I recommend it for the beginning meat cutter, to the most experienced, and to just the person who wants to know just where their favorite cut of meat comes from. Great for the average shopper for beef purchases, as to what they're purchasing.-Mark Bernett
Download Cooking Ebook The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising | 6 Mb | Pages 240 | EPUB | 2012