The Art of Beef Cutting



The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, published by John Wiley and Sons, was nominated in 2012 for a James Beard Foundation Award and the International Association of Culinary Professionals Award.

Available at specialty book stores and online book sellers:

Powells Books
Barnes & Noble

For bulk orders, contact:
Hyman Smith, Account Rep/Wiley Publishing :

“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

“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 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

An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers.
The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques.

Easy to Use

This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal.

Specialty Cuts

Challenge your skills and add excitement to your menu or meat case, try Kari’s specialty cutting techniques!

Quick Reference

Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut.

Did you know…

Look for Kari’s insightful advice and shortcuts shout-out this book.

Popular Ethnic Cuts

Latin American cut  names and cooking methods; and cooking tips for each cut.

Kari’s Quick Tips

Expert advice on meat cutting tools.

The Art of Beef Cutting is the perfect reference
and training manual for anyone who wants to
master the basic techniques of beef fabrication.