The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
English | 5 Aug. 2011 | ISBN: 1118029577 | 391 Pages | MOBI/EPUB/PDF | 17.14 MB
An ideal training tool that’s 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, up-to-date information on the latest meat cuts and cutting techniques.