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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising, by Kari Underly
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From the Back Cover
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 become his or her own butcher." —Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill "A straightforward, comprehensive manual suitable for amateurs and professionals alike. Kari's style is easy to read and extremely instructive." —Michael Strauss, Past President, North American Meat Processors Association "Takes the mystery out of beef cutting . . . a book that all culinary students and professionals should add to their libraries." —Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College "The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher." —Ariane Daguin, Owner, D'Artagnan "A very encompassing, well written, in-depth training tool." —Phil Plummer, Director of Meat and Seafood, Martin's Super Markets
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About the Author
As a third-generation butcher, KARI UNDERLY witnessed the art of beef cutting at a very young age. With her own passion for the craft ignited, Kari became a journeyman meat cutter, and after gaining experience at the retail level, she moved on to meat education, merchandising, and muscle research. As a consultant to the National Cattlemen's Beef Association, Kari helped create the Flat Iron steak and Denver cut. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the perishable marketplace develop merchandising tools and new market strategies. Kari speaks frequently on the topic of retail meat marketing and conducts training seminars on meat merchandising for chefs and students. For more information on Kari and Range, Inc., visit www.rangepartners.com.
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Product details
Hardcover-spiral: 240 pages
Publisher: Wiley; 1 edition (August 16, 2011)
Language: English
ISBN-10: 1118029577
ISBN-13: 978-1118029572
Product Dimensions:
8.7 x 0.9 x 12 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
59 customer reviews
Amazon Best Sellers Rank:
#160,304 in Books (See Top 100 in Books)
I was very excited when I ordered this book so this had been a disappointment.I thought "Whole Best Butchery" by Ryan Farr was better but the photographic style in that book although nice is distracting and in the beef section it focused on primals instead of sub primals. I could learn how to get the major cuts but not enough info on breaking it up into individual cuts in sequential order and the nuances of each cut.That is the reason I got the art of beef cutting in hopes of bridging these gaps.It didn't. Little by little I found this book to be unusable. For example take the chuck section. You will not understand head from toe for that cut. Step 1 is Bone in Chuck, tells you that it contains the top blade and mock tender. How is a beginner supposed to visualize what and where is that? Then it moves to step 2 which shows you a slice of the blade bone/steak !!! How did you get there? What is this sequence of events? The whole book is like this. I was just confused throughout, I could not build a sequential mindmap on how to extract these cuts.I'll be honest with you, there are better free books and free videos than these fancy resources.I would recommend "Beef Retail Fabrication" Video on youtube from "UK College of Agriculture, Food, and Environment" than all of this.I would couple it with a free pdf/webpage that can be found by googling: CFIA MEAT CUTS MANUAL beefI use the "whole best butchery" for the lamb section. Since lamb is much smaller, there are not so many sub cuts so there is enough detail levels for me.That book is my go to source for lamb.This one is just sitting on the shelf. Real disappointment.
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!
very good book, but it was ring bound !! something I didn't like at all, what a cheap way to make a book ! the fotos are excellent and the info is very good too !! I would have bound it like every other book and I don't like dust covers, I want it printed on the cover !!
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.
Truly a must have for someone as myself just starting in the butcher business as well as anyone wanting to learn where their cuts come from, how to cut them, and also how to use them when cooking. Very insightful, educational, and straightforward. The marketing portion of the book is very useful not just to me as a meat cutter but also to the savvy shopper who can read between the lines for figuring out when your local butcher or store meat dept may have sales....hint...hint. Now, I just wish the author would make an accompanying instructional dvd to actually show how the different cuts are performed. I HIGHLY RECOMMEND this book to anyone!
We started selling beef at local Farmers Markets and needed a book that would help customers understand which part of the carcass the piece they were buying came from. We routinely use this book as reference material for demonstrating what they are getting. Beautifully illustrated with pictures of all the cuts, how to make them, tools to use, cooking tips and safe handling.[...]
Not really sure on this book. My husband is the chef here and he has only looked at it a few times. He has hundreds of books and usually knows if he likes a one or not. Possibly due to the technical part of this book it is a bit of a turn off. For someone else it may be gold. Hate to discourage anyone, try it to see for yourself.
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