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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 meat purchase specifications.
- Sales Rank: #505504 in Books
- Published on: 2011-08-16
- Original language: English
- Number of items: 1
- Dimensions: 11.70" h x 1.00" w x 8.80" l, 2.71 pounds
- Binding: Hardcover-spiral
- 240 pages
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
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.
Most helpful customer reviews
17 of 17 people found the following review helpful.
A whole lot of nothing
By Faris Bermamet
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 beef
I 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.
0 of 2 people found the following review helpful.
this book sucks!
By Donald Cefalo
To put simply, save your money, this book sucks!
13 of 15 people found the following review helpful.
Great book.
By matt f.
I raise cattle and sell frezzer beef and beef at farmers markets. I was looking for a book to give me knowledge on how the beef is cut after I deliver it to the butcher. This book is very well writen and (more importatly) has good pictures to dicribe the cuts. it breaks down the primals into subprimals and then into individual cuts. I would have liked to have average weights of primals and individual cuts included in this book. it didn't waste my time with how to cook all these cuts (although it did give some basic cooking instructions). I agree with the reviewer that said a video would be great with this book. I have read, reread and made notes all over this book and will use it for reference for years.
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