The art of beef cutting : a meat professional's guide to butchering and merchandising
INITIAL_TITLE_SRCH:
The art of beef cutting : a meat professional's guide to butchering and merchandising
AUTHOR:
Underly, Kari.
ISBN:
9781118029572
PUBLICATION_INFO:
Hoboken, N.J. : Wiley, c2011.
PHYSICAL_DESC:
232 p. : ill. (chiefly col.) ; 23 x 31 cm
GENERAL_NOTE:
Includes indexes.
ABSTRACT:
An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.
SUBJECT:
| Meat cuts. |
| Meat cutting. |
| Beef. |
BIBSUMMARY:
An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.