Additional information
by Kari Underly (Author)
The ultimate guide to beef fundamentals and master cutting techniques
An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques.
Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.
- This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal
- Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference
- The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts
The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Front Jacket
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
Back Jacket
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
Author Biography
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.
