{"product_id":"the-art-of-beef-cutting-9781118029572","title":"The Art of Beef Cutting","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAn 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003evii FOREWORD  \u003cp\u003e1 INTRODUCTION\u003c\/p\u003e \u003cp\u003e5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS\u003c\/p\u003e \u003cp\u003e19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS\u003c\/p\u003e \u003cp\u003e27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES\u003c\/p\u003e \u003cp\u003e49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND\u003c\/p\u003e \u003cp\u003e53 CHUCK\u003c\/p\u003e \u003cp\u003e71 RIB\u003c\/p\u003e \u003cp\u003e83 LOIN\u003c\/p\u003e \u003cp\u003e99 SIRLOIN\u003c\/p\u003e \u003cp\u003e113 ROUND\u003c\/p\u003e \u003cp\u003e131 BRISKET, SHANK, PLATE, AND FLANK\u003c\/p\u003e \u003cp\u003e147 CHAPTER FIVE: EXPLORING GROUND BEEF\u003c\/p\u003e \u003cp\u003e157 CHAPTER SIX: CUTTING FOR PROFIT\u003c\/p\u003e \u003cp\u003e169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING\u003c\/p\u003e \u003cp\u003e181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES\u003c\/p\u003e \u003cp\u003e191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS\u003c\/p\u003e \u003cp\u003e217 GENERAL INDEX\u003c\/p\u003e \u003cp\u003e230 PRIMAL, SUBPRIMAL, CUTS INDEX\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":48866364358999,"sku":"9781118029572","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118029572.jpg?v=1722278298","url":"https:\/\/bookcurl.com\/products\/the-art-of-beef-cutting-9781118029572","provider":"Book Curl","version":"1.0","type":"link"}