About this item
The ultimate guide to beef fundamentals and master cutting techniquesAn 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.Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all 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 on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primalIncludes 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 referenceThe author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s 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.
About the Author
A third-generation meat cutter, Kari was introduced to the trade by her father at Underly's Market, a butcher shop and ice cream parlor in South Bend, Indiana. As an adult, she entered a three-year meat cutting apprenticeship program and became a journeyman meat cutter with Martin's Super Market in South Bend. Over time, Kari continued to develop her cutting skills and product knowledge as well as her business savvy and instincts for merchandising and marketing. Today, retailers, foodservice operators, associations, chefs, and farmers across the country regularly tap into Kari's expertise.Based in Chicago, Kari is the founder of Range®, Inc. specializing in meat industry innovation. She speaks frequently on the topic of meat marketing and conducts training and education seminars for retailers, foodservice operators, trade associations, culinary students, as well as food and meat enthusiasts.Kari is also the author of The Art of Beef Cutting: A Meat Professionals Guide to Butchering and Merchandising which is short listed for the 2012 James Beard Foundation Awards and is a finalist for the IACP Annual Awards and is a highly sought contributor for other books and articles on the subject of meat, butchery and the industry.Kari holds a Bachelor of Science in Business Administration from Indiana Wesleyan University. She is a faculty member with the IGA Coca-Cola Institute's International Supermarket Management Class and a member of the International Association of Culinary Professionals.
