An edition of The art of beef cutting (2011)

Art of Beef Cutting

A Meat Professional's Guide to Butchering and Merchandising

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Art of Beef Cutting
Kari Underly
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Last edited by ImportBot
August 22, 2020 | History
An edition of The art of beef cutting (2011)

Art of Beef Cutting

A Meat Professional's Guide to Butchering and Merchandising

  • 0 Ratings
  • 2 Want to read
  • 0 Currently reading
  • 1 Have read

"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"--

Publish Date
Language
English
Pages
240

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Edition Availability
Cover of: Art of Beef Cutting
Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
2012, Wiley & Sons, Incorporated, John
in English
Cover of: Art of Beef Cutting
Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
2012, Wiley & Sons, Incorporated, John
in English
Cover of: Art of Beef Cutting
Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
2012, Wiley & Sons, Incorporated, John
in English
Cover of: Art of Beef Cutting
Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
2012, Wiley & Sons, Incorporated, John
in English
Cover of: Art of Beef Cutting
Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
2011, Wiley & Sons, Incorporated, John
in English
Cover of: The art of beef cutting

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Book Details


Classifications

Library of Congress

ID Numbers

Open Library
OL29091669M
ISBN 13
9781118183618

Source records

Better World Books record

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History

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August 22, 2020 Created by ImportBot Imported from Better World Books record