The art of beef cutting : a meat professional's guide to butchering and merchandising
"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"-- Provided by publisher
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| Format: | Book |
| Language: | English |
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Hoboken, New Jersey :
Wiley ,
c2011
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Table of Contents:
- 1. Beef basics: facts and fundamentals
- 2. Understanding your tools
- 3. Mastering cutting techniques
- 4. Beef cutting - basics and beyond
- 5. Exploring ground beef
- 6. Cutting for profit
- 7. Flavor overview, cooking tips, and safe handling
- 8. Injury prevention strategies