Explore Books on
meat cutting

Knife Skills

By DK Publishing,Charlie Trotter,Marcus Wareing

The art of beef cutting

By Kari Underly

Practical meat cutting and merchandising

By Thomas Fabbricante

The Meat Buyers Guide

By NAMP North American Meat Processors Association

Butchery & sausage-making for dummies

By Tia Harrison

Cleaving

By Julie Powell

Americas Best Ribs

By Ardie A. Davis,Davis, Ardie A., PhB,Paul Kirk

Pure beef

By Lynne Curry

The larder chef

By M. J. Leto

Profitable meat cutting

By Thomas E. Lattin

Ultimate Guide to Home Butchering

By Monte Burch

The butcher's apprentice

By Aliza Green

Meat cuts and muscle foods

By H. J. Swatland

Cleaving

By Julie Powell

Guidelines on Slaughtering, Meat Cutting and Further Processing

By Food and Agriculture Org.

Slaughtering, cutting, and processing beef on the farm

By Richard L. Hiner

Developments in central processing of beef in Canada

By H. Bruce Huff

Jack Ubaldi's meat book

By Jack Ubaldi

Butchering Livestock at Home

By Phyllis Hobson

Crafted meat

By Hendrik Haase,Robert Klanten,Sven Ehmann

Ultimate Companion to Meat

By Anthony Puharich,Anthony Bourdain,Libby Travers,Anonymous

Obtención de carne

By Gaetano Paltrinieri,Marco R. Meyer

Ribs, chops, steaks, & wings

By Ray Lampe

Whole beast butchery

By Ryan Farr