The Art of Beef Cutting: A Meat Professional’s Guide
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising by Kari Underly
Wiley, 2011, 232 pages, no recipes, spiral bound hardback, numerous color photos.
The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide. Aimed at protein pros, this book belongs on the shelves of any serious carnivore.
Underly is a third generation butcher and consultant to numerous merchants, universities, chefs, farmers, and trade associations, among them the National Cattlemen’s Beef Association.
This is the book that will settle those barroom arguments such as “what is the difference between a T-bone and a porterhouse?” Answer: Both have two muscles, the toploin, and the tenderloin, and on the porterhouse, the tenderloin must be at least 1.25″ diameter. If the tenderloin is smaller, it is a T-bone.
Worth the price of admission for the beautiful carefully retouched photographs of the different bovine cuts, and step by step pix of how they are carved out of the larger primals. The invisible retouching helps the reader clearly understand the different muscles and subsections.
There is a lot of inside baseball talk here aimed at chefs and butchers, including a chapter called “Cutting for Profit” where you can see how a butcher can calculate the resale price and profit margin of a large hunk. There is even a complete table of all the professional meat cutter’s product names and descriptions with the names of the component muscles. This may seem superfluous for a backard cook, but this is knowledge that can help keep you from being fooled when cash is at stake when you are buying steak. The sections on knives, sharpening, safety, and cutting techniques are unique and useful to all.
Spiral bound so it lays flat, there are no recipes, just some generic cooking tips, but this is not a cookbook, it is a buyer’s guide for buyers of all sort.
- Item Price:$ 50.00
- Where to buy (buying from this supplier supports this website):
- Made in USA:yes
Published On: 6/22/2018 Last Modified: 12/16/2021
Is This Superb Charcoal Grill A Kamado Killer?
The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!
Our Favorite Backyard Smoker
The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.
A Propane Smoker That Performs Under Pressure
The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators