The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising 1st Edition, Kindle Edition

I was very excited when I ordered this book so this had been a disappointment.I thought "Whole Best Butchery" by Ryan Farr was better but the photographic style in that book although nice is distracting and in the beef section it focused on primals instead of sub primals. I could learn how to get the major cuts but not enough info on breaking it up into individual cuts in sequential order and the nuances of each cut.That is the reason I got the art of beef cutting in hopes of bridging these gaps.It didn't. Little by little I found this book to be unusable. For example take the chuck section. You will not understand head from toe for that cut. Step 1 is Bone in Chuck, tells you that it contains the top blade and mock tender. How is a beginner supposed to visualize what and where is that? Then it moves to step 2 which shows you a slice of the blade bone/steak !!! How did you get there? What is this sequence of events? The whole book is like this. I was just confused throughout, I could not build a sequential mindmap on how to extract these cuts.I'll be honest with you, there are better free books and free videos than these fancy resources.I would recommend "Beef Retail Fabrication" Video on youtube from "UK College of Agriculture, Food, and Environment" than all of this.I would couple it with a free pdf/webpage that can be found by googling: CFIA MEAT CUTS MANUAL beefI use the "whole best butchery" for the lamb section. Since lamb is much smaller, there are not so many sub cuts so there is enough detail levels for me.That book is my go to source for lamb.This one is just sitting on the shelf. Real disappointment.

As someone who enjoys cooking quite a bit, I've always been somewhat ignorant in the ways of beef cuts. Whenever I go to the grocery store I usually find myself referring to a website on my iPhone when trying to select my next cut for dinner, and it always seemed like the cuts I was seeing in the cooler never matched up with what I needed and/or wanted. Enter The Art of Beef Cutting.Admittedly this book is probably a bit much for most home cooks. This truly is a textbook for butchers, but if you're interested in learning exactly where each cut of beef comes from, this is the book for you. This is not just a show and tell of the different cuts. This is an instructional manual of how to break down a cow from a full carcass to every individual cut of beef you would find in the supermarket. Each set of directions is clear and simple, and the accompanying pictures are spot on. Now all I need is a bandsaw and a few subprimals and I'll be ready to go!

The “brand new” book I ordered arrived in used condition. Scuff marks on the front and back covers and bent pages do not reflect the condition that was sold to me. The spiral bound pages are also a let down, I feel like I need to handle this book with extra care- not something I would keep in the shop.For the content- it is very underwhelming. The pictures are small and not very clear, and the merchandising advice was very, very basic.Do yourself a favor and purchase Adam Danforth’s book on Beef Butchery, it is far superior in every single aspect.

very good book, but it was ring bound !! something I didn't like at all, what a cheap way to make a book ! the fotos are excellent and the info is very good too !! I would have bound it like every other book and I don't like dust covers, I want it printed on the cover !!

Excellent book to get you started on the different cuts. Very pleased with this book

Truly a must have for someone as myself just starting in the butcher business as well as anyone wanting to learn where their cuts come from, how to cut them, and also how to use them when cooking. Very insightful, educational, and straightforward. The marketing portion of the book is very useful not just to me as a meat cutter but also to the savvy shopper who can read between the lines for figuring out when your local butcher or store meat dept may have sales....hint...hint. Now, I just wish the author would make an accompanying instructional dvd to actually show how the different cuts are performed. I HIGHLY RECOMMEND this book to anyone!

I've known Kari for most of my meat cutting career, and will have to say that "The Art of Beef Cutting" is so detailed, that I have lent my copy to co-workers in helping train them. Kari's father was one of the best meat cutters that I have ever worked with, and she come's from a long history of knowledge. I was also blessed with a long lineage of meat cutters in the family, and have been involved since I can remember, almost 45 years, since I was 10. This Book in my opinion, is one of the best books on cutting beef, that I have ever read. I recommend it for the beginning meat cutter, to the most experienced, and to just the person who wants to know just where their favorite cut of meat comes from. Great for the average shopper for beef purchases, as to what they're purchasing.

We started selling beef at local Farmers Markets and needed a book that would help customers understand which part of the carcass the piece they were buying came from. We routinely use this book as reference material for demonstrating what they are getting. Beautifully illustrated with pictures of all the cuts, how to make them, tools to use, cooking tips and safe handling.[...]

Item arrived damaged

Husband enjoyed it...very clearly written and excellent pictures...

If you intend to purchase subprimal cuts and want to turn them into retail cuts, this will probably be the right book for you. This book is not, as the title implies, a guide to butchering, as it does not cover how to butcher a carcass. There is no description of how to separate the primal cuts from the carcass, or even on how to break down the primal cuts into subprimal cuts.

Exactly what we wanted to purchase. The pictures are great and it is very easy to read. Very impressed with this item.

It was very intuative