The Art of Beef Cutting

THE ULTIMATE GUIDE TO BEEF FUNDAMENTALS AND MASTER CUTTING TECHNIQUES

Looking for a great meat book as a gift for someone interested in whole animal butchery?  The Art of Beef Cutting is the perfect resource for anyone looking to develop their meat cutting knowledge and skills.

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, was nominated for a James Beard Foundation Award and the International Association of Culinary Professionals Award (published by John Wiley and Sons).

Over 15,000 copies in print, this meat cutting book is an important resource and essential tool to add to your meat cutting library.

For bulk orders, contact:
Hyman Smith, Account Rep/Wiley Publishing : hysmith@wiley.com

“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

“The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.”

-Ariane Daguin
Owner, D’Artagnan

“A significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource.”

- Bruce Aidells, Coauthor
The Complete Meat Cookbook

book

Meat Book Features

An ideal training tool and meat book that’s perfect for use in grocery stores, restaurants, foodservice companies and culinary schools.

The Art of Beef Cutting provides clear, up-to-date information on the latest beef cuts and meat cutting techniques.

THE ULTIMATE MEAT CUTTING BOOK FOR BEEF FUNDAMENTALS AND MASTER CUTTING TECHNIQUES

Easy to Use

Includes clear step-by-step meat cutting techniques and beef fundamentals along with information on all the beef cuts from each primal.

Specialty Cuts

To challenge your skills and add excitement to your menu or meat case, try Kari’s specialty meat cutting techniques!

Quick Reference

This meat book includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut.

Did you know…

Kari includes interesting facts to help you deepen your beef cutting and merchandising knowledge.

Popular Ethnic Cuts

Latin American cut names, cooking methods and cooking tips for each cut to compliment your whole animal butchery.

Kari’s Quick Tips

Look for Kari’s insightful advice and shortcuts through-out this meat book.

Would you like to schedule a book signing, speaking appearance or need a product endorsement?

Let’s create something magical!

Cutting demonstrations, keynote speaker, judge for your contest, food celebrity endorsement, company or brand workshop, continuing education credits for your association.

For information on rates and booking, please contact Ruth Urquizu

Looking for someone to represent your brand?

Let me be your brand/product ambassador. Ambassadorship can be paid, sponsored content or through a series of blog posts, mentions on social media, in person or on camera.

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