The Art of Beef Cutting
Zusammenfassung
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The Art of Beef Cutting by Kari Underly
An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.
As a third-generation butcher, KARI UNDERLY witnessed the art of beef cutting at a very young age. With her own passion for the craft ignited, Kari became a journeyman meat cutter, and after gaining experience at the retail level, she moved on to meat education, merchandising, and muscle research. As a consultant to the National Cattlemen's Beef Association, Kari helped create the Flat Iron steak and Denver cut. She is the founder of Range, Inc., a consultancy dedicated to helping companies in the perishable marketplace develop merchandising tools and new market strategies. Kari speaks frequently on the topic of retail meat marketing and conducts training seminars on meat merchandising for chefs and students.
For more information on Kari and Range, Inc., visit www.rangepartners.com.
For more information on Kari and Range, Inc., visit www.rangepartners.com.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781118029572 |
| ISBN 10 | 1118029577 |
| Titel | The Art of Beef Cutting |
| Autor | Kari Underly |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | John Wiley & Sons Inc |
| Erscheinungsjahr | 2011-08-05 |
| Seitenanzahl | 240 |
| Preise | Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2012 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |