"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
I bought this book to help with butchering home livestock. My mistake. This book is about cutting boutique cuts from pre-processed wholesale cuts of meat. Read morePublished 2 days ago by Mike Weller
This book has a lot of good information. I'm a meat cutter and this book is gonna help me a good bitPublished 22 days ago by tyler foster
Worth it for the gorgeous pictures alone! A must-have reference for beef cutting with detailed instructions and photographs of every part of the process.Published 3 months ago by S. Bennett
As a professional meat cutter I found this book a good point of reference / information. Would I recommend it? Yes I found it well written and informative. Read morePublished 3 months ago by C. Cayo
As someone who enjoys cooking quite a bit, I've always been somewhat ignorant in the ways of beef cuts. Read morePublished 5 months ago by ForceTrainer
I purchased the book hoping to find something to help me understand different cuts of meat and it does just that! Read morePublished 6 months ago by Misty Williams
I am a home/hobby meat cutter. And while this book is written to improve the skills of the professional meat cutter, chef, or restaurateur, it was simple to follow and easily... Read morePublished 6 months ago by Jim Swatsenbarg
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... Read more
Spending a bit of time with this well illustrated book will make you a passable beef butcher. Save a load of money and buy a side or quarter of beef and cut it yourself. Read morePublished 7 months ago by One who feeds the birds.