Finally, after several years in the Range Creative Studio cutting, styling, photographing countless images, writing and designing numerous layouts, it’s finished! The Art of Beef Cutting was 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. It is 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. 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. For further details and/or to order your autographed 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