The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

by Kari Underly

Hardcover, 2011


Call number

Meat -- UND

Call number

Meat -- UND


Wiley (2011), Edition: 1, Hardcover-spiral, 240 pages


"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.


Physical description

240 p.; 8.9 inches

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