Opening the shelf…
Opening the shelf…
Book dossier
by Kari Underly
"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"--
Knife Skills
DK Publishing
The Meat Buyers Guide
NAMP North American Meat Processors Association
Practical meat cutting and merchandising
Thomas Fabbricante
Pure beef
Lynne Curry
Cleaving
Julie Powell
Americas Best Ribs
Ardie A. Davis
Butchery & sausage-making for dummies
Tia Harrison
Guidelines on Slaughtering, Meat Cutting and Further Processing
Food and Agriculture Org.
Meat cuts and muscle foods
H. J. Swatland