"This is an accumulation of my life’s work. After more than 20 years working in the meat industry as a determined entrepreneur, business owner, educator and marketer, the topic that has continued to rise to the top is the need for high quality butchery training and education. People kept asking me for materials which showed how I break down beef, so I wrote the book, The Art of Beef Cutting. It was well received, but not enough. So I went back to work. And now I am proud to bring you the Range® Meat Academy Online." Kari Underly
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising was nominated for a James Beard Foundation Award and the International Association of Culinary Professionals Award (published by John Wiley and Sons).
Over 15,000 copies in print, this meat cutting book is an important resource and essential tool to add to your meat cutting library.