Explore Books on
meat cuts

Questions and answers

By United States. Department of Agriculture. Radio Service

The art of beef cutting

By Kari Underly

Meat

By The Lobel Brothers

The Meat Buyers Guide

By NAMP North American Meat Processors Association

The brisket book

By Stephanie Pierson

Commercial cuts of meat

By W. C. Davis

Pure beef

By Lynne Curry

Butchery & sausage-making for dummies

By Tia Harrison

Meat cuts and muscle foods

By H. J. Swatland

The meat buyers guide

By National Association of Meat Purveyors.

The butcher's apprentice

By Aliza Green

Year of the Cow

By Jared Stone

The Meat Buyers Guide

By North American Meat Processors Assoc

Meaty miniatures and sane pricing

By Frank Gerrard

The meat board meat book

By Barbara Bloch

Lessons on meat

By National Live Stock and Meat Board

Jack Ubaldi's meat book

By Jack Ubaldi

The Meat Hook meat book

By Tom Mylan

Whole beast butchery

By Ryan Farr

Commonly used names for retail meat cuts and recommended standardized names

By National Live Stock and Meat Board

Meat

By James Peterson

Mieux connaître pour mieux choisir, préparer, conserver-- la viande

By Sontheimer Foundation

Les viandes de boucherie et de charcuterie

By H. Martel,Julia Child

Meat

By Thomas Schneller