Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry [Paperback]

Merle Ellis (Author)

Product Details

• Paperback: 216 pages
• Publisher: Chronicle Books (October 1, 1975)
• Language: English
• ISBN-10: 0877010714
• ISBN-13: 978-0877010715
• Product Dimensions: 8.8 x 7.9 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #366,384 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

4.0 out of 5 stars Mysteries of meat cuts revealed!, June 26, 2000

By 

Brian Strom (USA) - See all my reviews

This review is from: Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry (Paperback)

What part of the animal does the London Broil come from? Anyone who has been frustrated trying to decipher the marketing nomenclature of the meat industry will appreciate Merle's straightforward and frank explanations. Hailing from the U.S. heartland and practicing his trade in California, Merle shows himself to be a knowledgable butcher with a knack for writing in a conversational style. The writing is puncuated by clear line drawings of carcasses and cuts that aid the exposition, as well as other drawings that bring out the romance of meat. A few B/W photographs illustrate the difference between Prime and other US Grades of meat. I've looked for similar information in many other cookbooks without success. My only criticism is that the text does not refer directly to figures. Rather they are dropped on the page and one must guess which figure relates to what part of the text.

13 of 13 people found the following review helpful:

5.0 out of 5 stars An indispensible book for the serious cook, April 10, 2004

By 

Shirley Hercules (Nashville, TN United States) - See all my reviews
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This review is from: Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry (Paperback)

I have owned this book for about 20 years and wouldn't do without it! Mr. Ellis presents superb descriptions of the cuts of meats, methods for boning, ways to ensure that one gets the tenderest slice of a specific cut based on anatomy and many hints about saving money. I showed it to my butcher, and he got one for himself. My daughter was just married, and I am now ordering her a copy. I can't say enough good about this book.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great!!, November 11, 2010

By 

K. Coggiola "K9er" (Pomona, CA) - See all my reviews
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This review is from: Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry (Paperback)

This is one of the best books I have ever purchased. Paid for itself the next time I went to the meat market. Know what cut you are buying, what part of the cow it comes from, & why one cut of meat is more tender than another. Easy to understand. If you eat meat, you need this book.