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Item Information   Holdings     Summary     More Content       More by this author     Underly, Kari.     Subjects     Meat cuts.     Meat cutting.     Beef.     Browse Catalog     by author:      Underly, Kari.       by title:      The art of beef cutt...         MARC Display

The art of beef cutting : a meat professional's guide to butchering and merchandising / Kari Underly. by Underly, Kari. Hoboken, N.J. : Wiley, c2011. Subjects Meat cuts.   Meat cutting.   Beef. ISBN:  9781118029572 (hardback) 1118029577 (hardback) Description:  vii, 232 p. : col. ill. ; 23 x 31 cm. Contents:  Beef basics : facts and fundamentals -- Understanding your tools -- Mastering cutting techniques -- Basics and beyond -- Chuck -- Rib -- Loin -- Sirloin -- Round -- Brisket, shank, plate, and flank -- Exploring ground beef -- Cutting for profit -- Flavor overview, cooking tips, and safe handling -- Injury prevention strategies. Requests:  0 Summary:  "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.   Copy/Holding information Location Collection Call No. Status   Molokai Public Library Adult Nonfiction 664.902 Un Checked In Add Copy to MyList

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