Customer Reviews

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

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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.

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.

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.

I saw this book at the library years ago and found it very helpful, so when I saw it on Amazon, I purchased it. It is out of print and some of the information is a little dated (turkey is no longer 69 cents per pound), but it is excellent at teaching about the different cuts of meat and how to recognize which are tough and which are tender. It explains how to cook the cuts of meat and which ones are a good bargain and which cost too much money for what you get. Also it tells how to cut up chicken and turkeys. I recommend it very much if you a a meat eater.

"Cutting Up In The Kitchen" walks you through the dozens of names for the same cuts of meat that come from every cow. It is a guide for getting the best meat for the least money!

my husband found this book helpful as he explores how to buy and prepare meat. this book takes away the confusion at the meat counter when faced with different cuts of meats from different types of animals. it also aids the buyer when communicating with the butcher. it removes the intimidation factor when it comes to meat cuts and the butcher.