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This
book has been marinating in my
mind for years. As I traveled the country training meat cutters and
conducting demonstrations, people would always ask me for a book on how
I cut meat. Finally, after several years in the studio cutting,
styling, photographing countless images, writing and designing numerous
layouts, it’s finished. To those of you who kept encouraging me to put
my knowledge on paper, thank you! I am happy to announce that my first
book, The Art of Beef Cutting -- A Meat Professional’s Guide to
Butchering and Merchandising, will be released in August, 2011.
Published by John Wiley & Sons, Inc., this book is a comprehensive
guide to the latest cutting techniques, as well as the fundamentals of
beef merchandising. I designed it to be an ideal reference and training
tool for retailers, chefs, culinary schools and even enthusiastic home
butchers who are eager to master the basics of meat fabrication.
I wanted to make The Art of Beef Cutting as engaging as it is useful.
Following are a few of the features and highlights that are unique to
other books on the market:
- Step-by-step cutting instructions
and techniques.
- Helpful full-color photos,
descriptions and cooking suggestions for every cut.
- Charts featuring NAMP/IMPS numbers,
URMIS UPC codes, and main
muscles for each cut.
- Latin American cut names and
cooking methods/tips.
- Tips on merchandising and a chapter
on cutting for profit.
- Expert advice on meat cutting
tools.
Writing The Art of Beef Cutting has certainly been a
labor of love. I
am excited to share my work and my passion with those looking to
enhance their beef knowledge and cutting skills. I am proud to be part
of a group who is determined to restore the appreciation for the art of
butchery. For further details and/or to order your own copy of The
Art
of Beef Cutting, click here.
"What a rich treasure of clear photos, easy instructions, and creative tips...a superb resource for meat enthusiasts of all abilities. It's like having an entire college course at your fingertips!"
- Chris R. Calkins, PhD, Nebraska Beef Industry
Professor of Animal Science
"Kari Underly’s The Art of Beef Cutting should be mandatory reading in all professional cooking schools. It is very clear, simple, and organized—a must for any chef or butcher who wants to fully utilize primal cuts of beef and maximize food cost.”
- Ariane Daguin, D’Artagnan
Owner
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