Download our catalog

THE ART OF BEEF CUTTING

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.

Author Kari Underly

CHRIS R. CALKINS, PHD

Nebraska Beef Industry Professor of Animal Science

"

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!

"

ARIANE DAGUIN

Owner, D’Artagnan

"

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

"

BRUCE AIDELLS, COAUTHOR

The Complete Meat Cookbook

"

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.

"

The Art of Beef Cutting

A Meat Professional’s Guide to Butchering and Merchandising

Subscribe to our Newsletter

Get meat cutting tips, recipes and news delivered to your inbox.

Visit Range® Meat Academy

Explore our online Range® Meat Certificates. Available now!

Send message
close slider