The Art of Beef Cutting is the only
book on the market that combines a complete listing of beef cuts, including
full-color photos and NAMP/IMPS numbers for each cut, with step-by-step
instructions on basic meat cutting techniques. The book also includes
information on ethnic cuts, Spanish translations for the most important cuts of
beef, advice on choosing the right tools for the job, and even tips on
merchandising and the best cooking methods for each cut of meat.
Underly brings years of experience as a skilled meat cutter and meat industry
insider to the topic. The founder of Range, Inc., Underly is nationally
recognized as a leading meat industry educator and merchandising expert, and has
worked closely with the National Cattleman's Beef Association, the Federation of
State Beef Councils, and other major industry organizations.