Kari Underly: The Art of Beef Cutting | Buch

Cover: 9781118029572 | The Art of Beef Cutting | Kari Underly | Buch | Englisch | 2011

Autor: 9781118029572 | The Art of Beef Cutting | Kari Underly | Buch | Englisch | 2011

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Sprache: Englisch

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Beschreibung

This immensely practical guide explains all the fundamentals of beef cutting-from the tools of the trade to the latest cuts to advice on merchandising and butchering for profit. A complete training reference for any and every butcher's workspace, it includes step-by-step cutting techniques, detailed descriptions and photos of the cuts from each subprimal, information on specialty and ethnic cuts, and easy-to-reference charts highlighting the NAMP/IMPS numbers, URMIS UPC codes, muscle names, and ideal cooking methods for each cut. Offering a full, professional-level education on the subject, The Art of Beef Cutting is a must-have resource for professional and aspiring butchers, chefs, meat buyers, grocery store executives, and foodservice operators, as well as for culinary students and even food enthusiasts.

"An invaluable addition to any cook's library."
-David Varley, Corporate Chef, Michael Mina Group

"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

"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

"Beautifully shows the passion and finesse behind something that is so often overlooked in our modern world . . . inspires anyone who reads it to become his or her own butcher."
-Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill

"A straightforward, comprehensive manual suitable for amateurs and professionals alike. Kari's style is easy to read and extremely instructive."
-Michael Strauss, Past President, North American Meat Processors Association

"Takes the mystery out of beef cutting . . . a book that all culinary students and professionals should add to their libraries."
-Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College

"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 very encompassing, well written, in-depth training tool."
-Phil Plummer, Director of Meat and Seafood, Martin's Super Markets

"An invaluable addition to any cook's library."
-David Varley, Corporate Chef, Michael Mina Group

"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 very encompassing, well written, in-depth training tool."
-Phil Plummer, Director of Meat and Seafood, Martin's Super Markets

Über den Autor

As a third-generation butcher, KARI UNDERLY witnessed the art of beef cutting at a very young age. With her own passion for the craft ignited, Kari became a journeyman meat cutter, and after gaining experience at the retail level, she moved on to meat education, merchandising, and muscle research. As a consultant to the National Cattlemen's Beef Association, Kari helped create the Flat Iron steak and Denver cut. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the perishable marketplace develop merchandising tools and new market strategies. Kari speaks frequently on the topic of retail meat marketing and conducts training seminars on meat merchandising for chefs and students.
For more information on Kari and Range, Inc., visit [...]

Inhaltsverzeichnis

vii FOREWORD

1 INTRODUCTION

5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS

19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS

27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES

49 CHAPTER FOUR: BEEF CUTTING - BASICS AND BEYOND

53 CHUCK

71 RIB

83 LOIN

99 SIRLOIN

113 ROUND

131 BRISKET, SHANK, PLATE, AND FLANK

147 CHAPTER FIVE: EXPLORING GROUND BEEF

157 CHAPTER SIX: CUTTING FOR PROFIT

169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING

181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES

191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS

217 GENERAL INDEX

230 PRIMAL, SUBPRIMAL, CUTS INDEX

Details

Erscheinungsjahr:	2011
Genre:	Ernährungswissenschaft , Importe
Rubrik:	Essen & Trinken
Thema:	Lebensmittelkunde
Medium:	Buch
ISBN-13:	9781118029572
ISBN-10:	1118029577
Sprache:	Englisch
Einband:	Gebunden
Autor:	Underly, Kari
Hersteller:	Wiley John Wiley & Sons
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	311 x 228 x 28 mm
Von/Mit:	Kari Underly
Erscheinungsdatum:	16.08.2011
Gewicht:	1,19 kg

Artikel-ID: 107098508