The Art of Beef Cutting : A Meat Professional’s Guide to Butchering and Merchandising

$52.99

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16 in stock

SKU: 26-1114 Categories: ,

Description

An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers. This comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.

Additional information

Weight 3 lbs

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Questions and answers of the customers

    Does this book cover dry aging techniques
  1. 0 votes
    Q Does this book cover dry aging techniques answer now
    A

    It should touch on dry ageing beef. Its not difficult. Proper humidity and temperature controlled environment is what's required.