Book Review: The Art of Beef Cutting

Book Review: The Art of Beef Cutting

A Meat Professional's Guide to Butchering & Merchandising

By Kari Underly Wiley, August 2011

Historically, many institutions, from hospitals to colleges, operated their own butcher shops until the advent of boxed beef and portion-controlled products.

Still, many chefs enjoy the challenge of cutting meat. With more and more chefs

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