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The Resource The art of beef cutting : a meat professional's guide to butchering and merchandising, Kari Underly

The art of beef cutting : a meat professional's guide to butchering and merchandising, Kari Underly

Label
The art of beef cutting : a meat professional's guide to butchering and merchandising
Title
The art of beef cutting
Title remainder
a meat professional's guide to butchering and merchandising
Statement of responsibility
Kari Underly
Creator
Subject
Language
eng
Summary
"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Underly, Kari
Dewey number
664/.902
Illustrations
illustrations
Index
index present
Literary form
non fiction
http://library.link/vocab/subjectName
  • Meat cuts
  • Meat cutting
  • Beef
  • COOKING
  • Beef
  • Meat cuts
  • Meat cutting
Label
The art of beef cutting : a meat professional's guide to butchering and merchandising, Kari Underly
Instantiates
Publication
Copyright
Note
Includes indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Beef basics : facts and fundamentals -- Understanding your tools -- Mastering cutting techniques -- Basics and beyond -- Chuck -- Rib -- Loin -- Sirloin -- Round -- Brisket, shank, plate, and flank -- Exploring ground beef -- Cutting for profit -- Flavor overview, cooking tips, and safe handling -- Injury prevention strategies
Control code
1066177
Dimensions
23 x 31 cm
Extent
vii, 232 pages
Isbn
9781118029572
Isbn Type
(spiral)
Lccn
2011003998
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • (Sirsi) i9781118029572
  • (OCoLC)697774559
Label
The art of beef cutting : a meat professional's guide to butchering and merchandising, Kari Underly
Publication
Copyright
Note
Includes indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Beef basics : facts and fundamentals -- Understanding your tools -- Mastering cutting techniques -- Basics and beyond -- Chuck -- Rib -- Loin -- Sirloin -- Round -- Brisket, shank, plate, and flank -- Exploring ground beef -- Cutting for profit -- Flavor overview, cooking tips, and safe handling -- Injury prevention strategies
Control code
1066177
Dimensions
23 x 31 cm
Extent
vii, 232 pages
Isbn
9781118029572
Isbn Type
(spiral)
Lccn
2011003998
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
System control number
  • (Sirsi) i9781118029572
  • (OCoLC)697774559

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.2713021 -97.7460168
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