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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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From the Back Cover
"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
For more information on Kari and Range, Inc., visit www.rangepartners.com.
Top Customer Reviews
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.
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!
There is more INFO in the book that you will find in any other book out there.
Admittedly this book is probably a bit much for most home cooks. This truly is a textbook for butchers, but if you're interested in learning exactly where each cut of beef comes from, this is the book for you. This is not just a show and tell of the different cuts. This is an instructional manual of how to break down a cow from a full carcass to every individual cut of beef you would find in the supermarket. Each set of directions is clear and simple, and the accompanying pictures are spot on. Now all I need is a bandsaw and a few subprimals and I'll be ready to go!
Most Recent Customer Reviews
Truly a must have for someone as myself just starting in the butcher business as well as anyone wanting to learn where their cuts come from, how to cut them, and also how to use... Read morePublished 13 months ago by WT
Excellence , Use this when going shopping you will see what not to buy and how these retail stores yield meats .Published 14 months ago by intel