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Tuber magnatum

Beef Fabrication

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In the post below, there was a link to what looks to be a terrific book on beef cutting,  "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising".


Reading some of the reviews on Amazon, I came across this video which I thought extremely educational, particularly seeing as I just bought a mixed 1/4 Wagyu carcass and wanted to learn more about the cuts I received , and I thought others might be interested.  Its long, but I found it much easier to understand than just looking at photos. Also referenced was the free pdf/webpage CFIA MEAT CUTS MANUAL.

 

 

 

 

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