The Art Of Beef Cutting
Description: In a time when Americans yearn to know the origins of their food, meat education has become a hot topic. As has ‘whole-animal cooking,’ ‘at-home butchery,’ and other trendy meat techniques: The current DIY spirit has inspired more home cooks to branch out, turning casual carnivores into informed connoisseurs of meat. A 3rd generation butcher, author and meat cutting educator, Kari Underly is the go-to expert for all things meat. In The Art of Beef Cutting, she reaches out to a new generation of serious home chefs. Inside, she covers all the fundamentals of butchery, including 450 full-color photos of every cut, step-by-step instructions on cutting techniques, the best beef-cutting tools as well as cooking methods. The Art of Beef Cutting is a first-of-its kind instructional guide already hailed as the most comprehensive beef cutting education available in print. Underly is the founder of Range, Inc., a consultancy dedicated to helping companies in the meat industry develop merchandising tools and new market strategies. A seasoned speaker and educator on meat marketing, merchandising, and butchery techniques, Underly shares her knowledge, expertise and passion with retailers, food service operators, chefs, culinary students, as well as food and meat enthusiasts from all over the nation.