<b>The ultimate guide to beef fundamentals and master cutting techniques</b> 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, <i>The Art of Beef Cutting</i> provides clear, up-to-date information on the latest meat cuts and cutting techniques.<br /><br />Written by Kari Underly, a leading expert in meat education, 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.<br /><br />This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking