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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising Hardcover-spiral – August 16, 2011


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Frequently Bought Together

The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising + Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork + In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Price for all three: $78.58

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Product Details

  • Hardcover-spiral: 240 pages
  • Publisher: Wiley; 1 edition (August 16, 2011)
  • Language: English
  • ISBN-10: 1118029577
  • ISBN-13: 978-1118029572
  • Product Dimensions: 8.8 x 12 x 1 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #42,723 in Books (See Top 100 in Books)

Editorial Reviews

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.

More About the Author

A third-generation meat cutter, Kari was introduced to the trade by her father at Underly's Market, a butcher shop and ice cream parlor in South Bend, Indiana. As an adult, she entered a three-year meat cutting apprenticeship program and became a journeyman meat cutter with Martin's Super Market in South Bend. Over time, Kari continued to develop her cutting skills and product knowledge as well as her business savvy and instincts for merchandising and marketing. Today, retailers, foodservice operators, associations, chefs, and farmers across the country regularly tap into Kari's expertise.

Based in Chicago, Kari is the founder of Range®, Inc. specializing in meat industry innovation. She speaks frequently on the topic of meat marketing and conducts training and education seminars for retailers, foodservice operators, trade associations, culinary students, as well as food and meat enthusiasts.

Kari is also the author of The Art of Beef Cutting: A Meat Professionals Guide to Butchering and Merchandising which is short listed for the 2012 James Beard Foundation Awards and is a finalist for the IACP Annual Awards and is a highly sought contributor for other books and articles on the subject of meat, butchery and the industry.

Kari holds a Bachelor of Science in Business Administration from Indiana Wesleyan University. She is a faculty member with the IGA Coca-Cola Institute's International Supermarket Management Class and a member of the International Association of Culinary Professionals.

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Customer Reviews

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Very well written, and informative.
Manuallaborer
Anyone serious about cooking or butchering must have this book.
m.mann
This book is a butcher's manual on cutting beef.
Paul A. Vincent

Most Helpful Customer Reviews

13 of 14 people found the following review helpful By matt f. on February 25, 2012
Format: Hardcover-spiral Verified Purchase
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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5 of 5 people found the following review helpful By ivan858 on November 19, 2012
Format: Hardcover-spiral Verified Purchase
I was looking for a book to teach me about beef and how to cut the different types of subprimals, I ended up getting a crash course in butchery. The Art of Beef Cutting is written like a textbook and builds on the information in each subsequent chapter. It is an easy read and written in a style that is easy to digest. If you brought me into a grocery store I could tell you the type of cut, what part of the cow it came from, and the different muscle names in each of the cuts, well the ones I like at least. This book gives you that information and more depending on how much you want to take away from it. Did you know there are 8 USDA grades and within that 4 levels of Prime and 3 levels of choice?

There is no filler in this book. I purchased a copy of Whole Beast Butchery, that book is half recipes and you have pictures of the author breaking down an entire steer/pig/goat FYI.

If you want to learn to break down the 10-20lb subprimals and roasts from Costco or the grocery store, get The Art of Beef Cutting. The books is a large hardcover, and is beautiful.

I recommended you try breaking down a sirloin tip after the first read. It's an inexpensive cut and you can apply almost all of the techniques. Have fun!
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4 of 4 people found the following review helpful By mateo acosta jr on March 8, 2013
Format: Hardcover-spiral Verified Purchase
I enjoyed reading this book but I would have liked if the author would have shown how the cuts are made. It was still an interesting read but I expected something else .
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4 of 4 people found the following review helpful By Manuallaborer on November 13, 2012
Format: Hardcover-spiral Verified Purchase
I'm a meat cutter at a warehouse club store. This book should be required reading for anyone in the meat trade. Very well written, and informative.
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4 of 4 people found the following review helpful By Matt Schmidt on July 30, 2012
Format: Hardcover-spiral
As a birthday gift for an old meat cutter I know, I thought he would say thanks, look at the book, and place it on the shelf. He has called me to thank me twice because ha can now show and tell people about cutting meat better than before.
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6 of 7 people found the following review helpful By evanlucky13 on November 18, 2011
Format: Hardcover-spiral
this book is definitely the way to go if your just starting with the complicated world of meat and packaging. having been cutting meat for quite some time, this opened my eyes to my errors and I am 100 percent more efficient!
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6 of 7 people found the following review helpful By amateur chef on October 7, 2011
Format: Hardcover-spiral Verified Purchase
This book will be such a help for chefs, homemakers, butchers, and culinary professors. The amount of information is overwhelming. If you think you know it all, you don't. This book shows cuts of meats, complementary seasonings, and more. It's just too much to list it all, but it's so very interesting! I'm going to buy some for gifts. Thanks, Kari, for a great addition to the literary world!
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3 of 3 people found the following review helpful By Dana Cousins on May 3, 2013
Format: Hardcover-spiral Verified Purchase
This is the best.. you can not go wrong with this one!
There is more INFO in the book that you will find in any other book out there.
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