| Record ID | marc_loc_updates/v40.i11.records.utf8:6210224:1496 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i11.records.utf8:6210224:1496?format=raw |
LEADER: 01496cam a22003134a 4500
001 2011003998
003 DLC
005 20120307101746.0
008 110301s2011 njua 001 0 eng
010 $a 2011003998
016 7 $a015771907$2Uk
020 $a9781118029572 (hardback)
020 $a1118029577 (hardback)
035 $a(OCoLC)ocn697774559
040 $aDLC$beng$cDLC$dYDX$dYDXCP$dORX$dUKMGB$dAU@$dBDX$dDLC
042 $apcc
050 00 $aTS1960$b.U53 2011
082 00 $a664/.902$222
084 $aCKB068000$2bisacsh
100 1 $aUnderly, Kari.
245 14 $aThe art of beef cutting :$ba meat professional's guide to butchering and merchandising /$cKari Underly.
260 $aHoboken, N.J. :$bWiley,$cc2011.
300 $avii, 232 p. :$bcol. ill. ;$c23 x 31 cm.
500 $aIncludes indexes.
520 $a"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.
505 0 $aBeef 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.
650 0 $aMeat cuts.
650 0 $aMeat cutting.
650 0 $aBeef.