An edition of The art of beef cutting (2011)
The art of beef cutting
a meat professionals guide to cutting techniques and merchandising
By Kari Underly
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2 Want to read0 Currently reading1 Have read
2 Want to read0 Currently reading1 Have read
Publish Date
2011
Publisher
Wiley
Language
eng
Pages
240
Description:
"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"--
subjects: Meat cutting, COOKING / Methods / Professional, Meat cuts, Beef