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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
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About The Art Of Beef Cutting: A Meat Professional's
Product Description 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. From the Book: Shoulder Center What a great beef find! This shoulder center is readily available and a great addition to any meat case and menu. Low labor, high profitability, and a happy steak consumer are all packed into this great offering. The shoulder center can make an excellent alternative for moderately priced steak or a great stir-fry, and it is excellent for kabobs. Location and Composition The shoulder center is contained within the larger muscle group called the shoulder clod. The main muscle contained in the shoulder center is the triceps brachii. Cuts Beef Shoulder Center (Ranch) Steak, Boneless Beef Shoulder Center (Ranch) Steak Thin, Boneless Ethnic Cuts Bistec Ranchero Beef Shoulder Center Pepper Steak 1 Beef Shoulder Clod The shoulder is composed of three main muscles: A. Shoulder Center – triceps brachii B. Top Blade – infraspinatus C. The teres major is not attached. Shoulder Center From the Book: Meat Purchase Specifications Check out a chart from the book on . From the Inside Flap This 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. An invaluable addition to any cook's library. --David Varley, Corporate Chef, Michael Mina Group 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. --Bruce Aidells, Coauthor, The Complete Meat Cookbook 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! --Chris R. Calkins, PhD, Nebraska Beef Industry Professor of Animal Science Beautifully shows the passion and finesse behind something that is so often overlooked in our modern world . . . inspires anyone who reads it to b
