Praise for The Art of Beef Cutting
"An invaluable addition to any cook's library."
—David Varley, Corporate Chef, Michael Mina Group
"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."
—Bruce Aidells, Coauthor, The Complete Meat Cookbook
"What a rich treasure of clear photos, easy instructions, and creative tips . . . a superb resource for meat enthusiasts of all abilities. It's like having an entire college course at your fingertips!"
—Chris R. Calkins, PhD, Nebraska Beef Industry Professor of Animal Science
"Beautifully shows the passion and finesse behind something that is so often overlooked in our modern world . . . 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. Kari's style is easy to read and extremely instructive."
—Michael Strauss, Past President, North American Meat Processors Association
"Takes the mystery out of beef cutting . . . 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
"The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher."
—Ariane Daguin, Owner, D'Artagnan
"A very encompassing, well written, in-depth training tool."
—Phil Plummer, Director of Meat and Seafood, Martin's Super Markets