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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising,New
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The ultimate guide to beef fundamentals and master cutting techniquesAn ideal training tool thats perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, uptodate information on the latest meat cuts and cutting techniques.Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful fullcolor 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 beefcutting tools. This is the only book on the market to include stepbystep cutting techniques and beef fundamentals along with information on all 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 author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemens Beef Association and created their current retail beef cut chartsThe 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 CenterWhat 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 moderately priced steak or a great stirfry, and it is excellent for kabobs.Location and CompositionThe 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.CutsBeef Shoulder Center (Ranch) Steak, BonelessBeef Shoulder Center (Ranch) Steak Thin, BonelessEthnic CutsBistec RancheroBeef Shoulder Center Pepper Steak1 Beef Shoulder ClodThe shoulder is composed of three main muscles:A. Shoulder Center triceps brachiiB. Top Blade infraspinatusC. The teres major is not attached.Shoulder CenterFrom the Book: Meat Purchase SpecificationsCheck out a chart from the book on meat purchase specifications.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.