Kari Underly - The Art of Beef Cutting: A Meat Professionals Guide to Butchering and Merchandising

Kari Underly and The Art of Beef Cutting throw open the door to a world that has been closed to all but a few. This book is an invaluable addition to any cooks library and offers something for everyone from professional chefs to consumers. It is detailed and thorough and brings me much joy to know that anyone can share Karis wisdom and experience with this amazing resource!

David Varley, Corporate Chef, Michael Mina Group

The Art of Beef Cutting by Kari Underly is a significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource. Even though my knowledge is beyond the average chef and food writer, I have had difficulty learning where specific beef cuts came from and how to produce them myself. This book will be invaluable for me and anyone else with similar inclination.

Bruce Aidells, Coauthor, The Complete Meat Cookbook

Kari Underly has created a book to showcase the art and craft of beef cutting. What a rich treasure of clear photos, easy instructions, and creative tips. This book will be a superb resource for meat enthusiasts of all abilities. Its like having an entire college course at your fingertips!

Chris R. Calkins, PhD, Nebraska Beef Industry Professor of Animal Science

A subject near and dear to my heart, The Art of Beef Cutting beautifully shows the passion and finesse behind something that is so often overlooked in our modern world. Not only is this book informative, it also inspires anyone who reads it to become his or her own butcher.

Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill

A straightforward, comprehensive manual suitable for amateurs and professionals alike. Karis style is easy to read and extremely instructive.

Michael Strauss, Past President, North American Meat Processors Association

Well organized and packed with helpful photos, this book takes the mystery out of beef cutting. Karis expertise and gift for teaching make this a book that all culinary students and professionals should add to their libraries.

Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College

Kari Underlys The Art of Beef Cutting should be mandatory reading in all professional cooking schools. It is very clear, simple, and organizeda must for any chef or butcher who wants to fully utilize primal cuts of beef and maximize food cost.

Ariane Daguin, Owner, DArtagnan

A very encompassing, well written, in-depth training tool for food-service, culinary arts, and retail application. The inclusion of numerous detailed illustrations will prove to be indispensable for the novice student.

Phil Plummer, Director of Meat and Seafood, Martins Super Markets

Copyright 2011 by Range, Inc. All rights reserved

Published by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Cataloging-in-Publication Data:

Underly, Kari.
The art of beef cutting : a meat professionals guide to butchering and merchandising / Kari Underly.
p. cm.
Includes index.
ISBN 978-1-118-02957-2 (hardback)
1. Meat cuts. 2. Meat cutting. 3. Beef. I. Title.
TS1960.U53 2011
664 .902- - dc22

2011003998

The Art of Beef Cutting has been taking shape in my mind for the past 10 years, although the concept was probably born when I was just a young girl.

I come from a long line of butchers. My grandmother was a butcher and even earned her meat cutters license back when this skill was certified. Both my grandfather and father were butchers, as well. In 1978, my dad opened a small country butcher shop and ice cream parlor that he named Underlys Market. This is where I began my love of meat cutting and developed a respect for the art of butchery.

With over 25 years working in the industry as a journeyman meat cutter, educator, and marketing expert, I have witnessed a significant decline in the knowledge of beef, its primals, and how to merchandise cuts. Many foodservice operators, cooks, chefs, and even butchers do not understand where the final cuts come from. It seems they just come out of a box. This lack of knowledge takes away the ability to properly merchandise meat and help the consumer enjoy it.

Recently, there has been a resurgence in the interest of butchery and in understanding where our food comes from. I believe this trend is here to stay. Chefs are especially tuned in to this movement. Unfortunately, there is a lack of formal and extensive training in meat cutting and butchery. Professionals and consumers alike are hungry for knowledge. I am thrilled that what has been my passion for years is becoming more recognized and appreciated in the public domain.

The Art of Beef Cutting is an accumulation of experience, talent, and love from many artists around the world. It comes with many lessons learned over the years, more than I could pass on in just one book. But I have attempted it just the same. I hope you recognize a knife stroke as one of your own!