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

Amazon.com Price:  $42.50 (as of 23/04/2019 01:37 PST- Details)

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Description

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, in addition to by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the up to date meat cuts and cutting techniques.

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all of 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 in the marketplace to include step by step cutting techniques and beef fundamentals at the side of information on all of the beef cuts from each primal
  • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut  names and cooking methods; and cooking tips for each cut for easy reference
  • The creator is an expert meat cutter who has developed one of the most 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.

From the Book: Shoulder Center

What a great beef find! This shoulder center is readily available and a great addition to any meat case and menu. Low labor, high profitability, and a happy steak consumer are all packed into this great offering. The shoulder center can make an excellent alternative for relatively priced steak or a great stir-fry, and it is excellent for kabobs.

Location and Composition
The shoulder center is contained within the larger muscle group called the shoulder clod. The main muscle contained in the shoulder center is the triceps brachii.

Cuts
Beef Shoulder Center (Ranch) Steak, Boneless

Beef Shoulder Center (Ranch) Steak Thin, Boneless

Ethnic Cuts
Bistec Ranchero

Beef Shoulder Center Pepper Steak

1 Beef Shoulder Clod
The shoulder is composed of three main muscles:

A. Shoulder Center – triceps brachii
B. Top Blade – infraspinatus
C. The teres major is not attached.

Shoulder Center

From the Book: Meat Purchase Specifications

Take a look at a chart from the book on meat purchase specifications.

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