Reddit reviews The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
We found 4 Reddit comments about The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising. Here are the top ones, ranked by their Reddit score.
I have a hard time finding full images online. I can find images of some of the posters I have: Pork Beef
Kari Underly's "The Art of Beef Cutting" is a great book, but runs a little on the text-book side for a homecook, but very clearly explains 99% of the cuts and where they come from, listing alternative names.
To be honest, I struggled when I was just starting work at a butcher shop, but memorization came with repetition and actually breaking down the primals and sub-primals.
The posters a great, ask your butcher questions all the time!
Buy these books: The Art of Beef Cutting and The Meat Buyer's Guide They're worth every cent and literally follow or set the industry standard for protein cuts.
And visit these sites: Bovine Myology and Austin Texas Butcher. The latter is run by /u/Reece1 and it's top notch.
The Meat Buyers Guide is a good resource.
I also enjoyed The Butcher's Guide as a general introduction to the business.
I recently attended a workshop by master butcher Kari Underly and her book looks pretty awesome although I don't own a copy.
A book I recently picked up, The Art of Beef Cutting would probably be really helpful for you. I've got a new apprentice I'm training so I got it mostly for him. Lot's of information and some great diagrams. Highly suggested for someone wanting to learn more.