The art of beef cutting

a meat professional's guide to butchering and merchandising
Forfatter:
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
Note: 
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

The art of beef cutting (Engelsk)

Standard e-bog (Engelsk)

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Bognummer: 
661739
Nota udgivelsesår: 
2024
Udgave: 
Wiley, 2011
ISBN: 
9781118029572