Description

Book Synopsis
An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.

Table of Contents
vii FOREWORD

1 INTRODUCTION

5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS

19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS

27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES

49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND

53 CHUCK

71 RIB

83 LOIN

99 SIRLOIN

113 ROUND

131 BRISKET, SHANK, PLATE, AND FLANK

147 CHAPTER FIVE: EXPLORING GROUND BEEF

157 CHAPTER SIX: CUTTING FOR PROFIT

169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING

181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES

191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS

217 GENERAL INDEX

230 PRIMAL, SUBPRIMAL, CUTS INDEX

The Art of Beef Cutting

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    £39.95

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    RRP £47.00 – you save £7.05 (15%)

    Order before 4pm today for delivery by Thu 25 Jun 2026.

    A Hardback by Kari Underly

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      Publisher: John Wiley & Sons Inc
      Publication Date: 05/08/2011
      ISBN13: 9781118029572, 978-1118029572
      ISBN10: 1118029577

      Description

      Book Synopsis
      An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.

      Table of Contents
      vii FOREWORD

      1 INTRODUCTION

      5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS

      19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS

      27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES

      49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND

      53 CHUCK

      71 RIB

      83 LOIN

      99 SIRLOIN

      113 ROUND

      131 BRISKET, SHANK, PLATE, AND FLANK

      147 CHAPTER FIVE: EXPLORING GROUND BEEF

      157 CHAPTER SIX: CUTTING FOR PROFIT

      169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING

      181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES

      191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS

      217 GENERAL INDEX

      230 PRIMAL, SUBPRIMAL, CUTS INDEX

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