The Art of Beef Cutting by Kari Underly

[rotuts]

as many know , Chuck Eye steaks has been a recent topic of interest :

 

 

and in the past Ive mentioned,  as have others , this book :

 

https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714

 

determined to learn more about Beef 

 

I ran across this book :

 

https://www.amazon.com/Cutting-Up-Kitchen-Butchers-Poultry/dp/0877010714

 

my library system did not have it , but it came to me via them from one town over.

 

I don't eat a lot of beef , for the simple reason its hard to find high quality beef , and its relatively expensive if you go for flavor etc.

 

but I do love it from time to time.  

 

this is an outstanding book 

 

it so outstanding that I bought my own copy , and will look for , and maybe refrigerator age some semi-primal cuts once I have a little

 

freezer space in the Fall.   I might even go so far as to get those ' aging bags '  etc.   that's how interesting this book is

 

after all , Im very familiar w SV , have a chamber-vac   and maybe some day some Freezer Space in F_A  

 

Im hoping to avoid  F_C  and put those funds in some Costco Prime and age the meat first.

 

I though Id post a few pic of the book to wet your appetite. if you move them to your desk top they might be easier to see and read.

 

 

the mysteries of Chuck :

 

[ed.:  the format is that the top set of pics goes across to the second page  as does the bottom sets. ]

 

 

 

the Chuck Roll :

 

 

 

 

 

and last for the Tri-Tip fans here :

 

 

 

the rest of the book is just as interesting.

 

there are even some exercises for your wrists to help you get the most out of your Beef Cutting.

 

truly and Outstanding Book

 

hopefully your library has a copy.  even if Beef is not on the top of your daily menu.

 

Im looking forward to my first Chuck Roll , Prime of course !

 

 

 

 

 

[Okanagancook]

Dang, that looks awesome.  Got mine from Amazon.ca, paperback and used in good condition.  Looking forward to reading it.  Thank you.

 

[JeanneCake]

I had just replaced a borrowed-and-never-returned-back-to-me copy of Jack Ubaldi's Meat Book (I loved the stories; the recipes were good too); but now I want this one!  Thank you!

[rotuts]

I should note that the later sec ion of the book , after all the fine pictures

 

is technical stuff that may or may not interest you

 

the first part will still be well worth it if you want to understand your meat.

 

 

Edited July 8, 2017 by rotuts (log)

[Martin Fisher]

9 hours ago, JeanneCake said:

I had just replaced a borrowed-and-never-returned-back-to-me copy of Jack Ubaldi's Meat Book (I loved the stories; the recipes were good too); but now I want this one!  Thank you!

 

Yep, I have it as well as Merle Ellis's Cutting-up in the Kitchen. 

[rotuts]

one other thing :  all the meat cut are referred to using Uniform Numbers :

 

URMIS  for USA   and IMPS  for international.

 

?????  you say ?

 

when looking up meat on the internet to try to understand carious cuts these numbers are

 

frequently used.    in the index of this book you can match these numbers w the cut of meat illustrated in the book !

 

a bit odd , but it clarifies a lot when regional names are used and you want :

 

1185A   

 

i.e.:  Beef bottom sirloin flap , whole , boneless

 

ie :  sirloin tips whole

 

a favorite of mine for flavor // price ratio

 

 

 

 

and in case you we're confused about skit :

 

Inside is :  1121D

 

outside is :  1121C

 

your butcher will be impressed !

[rotuts]

@JeanneCake  

 

@DiggingDogFarm 

 

thanks for the ref to

 

ack Ubaldi's Meat Book 

 

Ive got a used one in excellent condition

 

on my way

 

for $$ 5

 

looking forward to it !

[JeanneCake]

@rotuts In your first post, both links go to Merle Ellis' book - I was about to order it from Amazon when i realized that one of the reviewers mentioned no pictures but your post clearly shows photographs and then I looked closer and realized your posted photos are from The Art of Beef Cutting (had I been paying closer attention to the *title* of your topic!!! LOL). So now I have both books on the way

 

Jack Ubaldi's book is more recipes than a how-to book; I think it was written to help the consumer learn what to buy for what kind of cooking/recipe and how to recognize cuts by shape and not necessarily the name(s) that markets call a particular cut of beef.

[rotuts]

so we'll both have all three !

[rotuts]

Ive just got

 

https://www.amazon.com/Jack-Ubaldis-Meat-Book-Butchers/dp/0020073100

 

its very nice

 

it was of course used , but barely

 

indeed most of the tex is Rx's

 

but there is basic cutting of a larger cut of meat

 

i have not looked to closely on the Rx's

 

but for the Price

 

this might be a nice book for your 

 

Meat Shelf of Meaty Books !

 

 

[ChocoMom]

@rotuts

Do any of the books you've mentioned happen to contain information on beef bacon?  I'm just curious, because I've set out on a mission to try this delicacy.  The cut (I think) is somewhere around the short loin, in between the short rib and the brisket.   And, since we've got two large cows going to the butcher next Saturday....it seemed like the perfect time to get those parts, and proceed with some experimental curing.  

 

As soon as we send out the "Beef-mail" to our customer list, I know the phone will ring off the hook. Should I dare to add Beef bacon to the availability list, I shan't get any sleep, I fear. Grass fed beef is a much sought-after item around here, and it would follow that grass fed beef bacon would likely send demand through the roof. I'd just like to play around with curing it, before offering it for sale. If we're lucky, the butcher will do it all for us, and it will be a non-issue. But, any books you might know of that would have a treatment on beef bacon would be most interesting! 

Edited July 20, 2017 by ChocoMom
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