  The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
ISBN: 978-1-1180-2957-2
Hardcover
240 pages
August 2011
US $50.00
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. |
Instructors may request an evaluation copy for this title.
|
vii FOREWORD
1 INTRODUCTION
5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS
19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS
27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES
49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND
53 CHUCK
71 RIB
83 LOIN
99 SIRLOIN
113 ROUND
131 BRISKET, SHANK, PLATE, AND FLANK
147 CHAPTER FIVE: EXPLORING GROUND BEEF
157 CHAPTER SIX: CUTTING FOR PROFIT
169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING
181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES
191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS
217 GENERAL INDEX
230 PRIMAL, SUBPRIMAL, CUTS INDEX
Buy Both and Save 25%!
 |
+ |  |
Buy The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
(List Price: US $50.00)
with Italian Cooking at Home with The Culinary Institute of America (List Price = US $34.95) Cannot be combined with any other offers. Learn more. |
Share This
