Win a Manly Meat Cutting Guide
Is meat the new black? Meat is in vogue so TSJ is giving away three of The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising (Wiley; August 9, 2011). The Art of Beef Cutting is a first-of-its kind instructional guide already hailed as the most comprehensive beef cutting education available in print. The tips result in big savings and big flavor. Not to mention the pictures are mouth-water-worthy.
The book is written by Kari Underly, a 3rd generation meat cutter, author, butcher, and meat cutting educator. She’s the go-to expert for all things meat and has appeared on Food Network’s Unwrapped. She says that no matter what types of meat consumers eat, they need to be informed about their choices. The book starts big – at the carcass level – and walks the reader through parts of the animal and individual cuts: From primals and subprimals, all the way down to ground beef.
To win, tell us your favorite cut of beef, how you like to prepare it, and why you want The Art of Beef Cutting in the comments below. Three winners will be selected at random to win from the comments section.
Contest closes Tuesday, December 27th. Winners will be chosen in January.
Be sure to provide a legit e-mail address when you comment so we can contact you.
Sorry, U.S. contestants only.
Learn more about Underly and her book here – http://www.rangepartners.com/
HOT LINKS
“Win a Manly Meat Cutting Guide”
1:11 pm on December 20th, 2011
I prefer prime rib cooked to a nice medium rare.
I’m an amateur chef and, at this point, get all of my cuts made for me by the butcher. However, we are looking to get a half of a steer and it would be nice to be able to make my own cuts.
1:23 pm on December 20th, 2011
My favorite cuts of meat are any steak and pork. I also enjoy them the same way cooked on an open flame.
To help with the flavoring I use a basic rub with cayenne pepper, garlic and onion powder, salt and pepper.
1:26 pm on December 20th, 2011
12 oz Sirloin Steak is my Favorite.
Let the steak sit out on the counter and get to room temperature (approx 2 hrs). Season with Fresh Garlic & Lawry’s. Prepare grill – very high heat – as soon as you put the steak on the grill – turn heat down to medium low – grill on that side for 2-3 minutes. Flip steak and grill on the other side for approx 5 minutes. Results in an excellent Medium Steak with great flavor!!!
I was a butcher/purveyor for 5 years and would like to have a copy of this book to see another approach to cutting.
1:26 pm on December 20th, 2011
I like a nice Ribeye thick cut grilled out on my Grillmaster heated up with hardwoods to get the right flavor and sear, most important is the marbling though, gotta look nice with the marbling, as far as why I would like the book is that I like to buy in bulk and want to use the book so I can get better meats and cut them myself for my family , and I really like to make my own cuts but need better knowledge to do so… thank you for the chance in making it a reality!!!
2:26 pm on December 20th, 2011
i like pork tenderloin. it’s small but very tasty when lightly seasoned and slowly cooked over good old fashioned charcoal. I would really like to have the book as a guide. i get to hunt wild hogs on occasion and would love to know how to harvest that cut of meat properly.
3:27 pm on December 20th, 2011
Porterhouse, broiled medium rare. I’d like the book so that when I go hunting, I’d have a better idea of the philosophy behind how to use every scrap of meat on the animal.
3:44 pm on December 20th, 2011
skirt steak has always been a favorite of mine. First slow cooked to make it as tender as it can be then grilled hot and fast for color and flavor. Lastly, sliced thing on the bias and put on a plate or a sandwich.
4:50 pm on December 20th, 2011
Raw tube steak is my preference, but when the BF is out a rare standing rib roast is superb!!
6:50 pm on December 20th, 2011
i like all types of beef. as long there no mad cow disease.
7:34 pm on December 20th, 2011
I have always enjoyed filet mignon and enjoy the meat medium well. My Dad wasn’t into cooking or carving and my mom couldn’t teach me so I would like to learn some new tricks.
10:16 pm on December 20th, 2011
I love a porterhouse, perfect sear on either side, rubbed with garlic, salt and pepper. Blood running warm with a nice rare center. I want the book because I’d love to learn how to cut my own porterhouse.
11:03 pm on December 20th, 2011
I love filet mignon. I cook it medium. I’d like the book so I can learn how to cook better.
8:57 am on December 21st, 2011
Beef tenderloin is my favorite cut. I usually buy them whole and break them down into small filets. It’s a great cut of meat, so I don’t put too much of anything on it, other than a little salt and pepper.
I would like this book because I am interested in other cuts of beef and how to prepare them with a more rustic appeal.
6:24 pm on December 21st, 2011
My favorite cut of beef is Medium Rare Ribeye with cajun blackening spices. Being an avid hunter and a grill king this book would be used daily! Thanks you
10:41 am on December 22nd, 2011
Favorite cut of beef is New York Strip and I like to marinate it with lemon juice, garlic, Worcestershire sauce and pepper and then cook it on a skillet. Let it rest and then put a tarragon melting butter sauce on top of it. Yum
10:45 am on December 22nd, 2011
Filet Mignon is my favorite cut and I like to salt and pepper them, get some nice grill marks on it and serve with a cabernet peppercorn demi-glace.
10:47 am on December 22nd, 2011
I love a good grilled Porterhouse steak with a tangy Balsamic steak sauce.
10:49 am on December 22nd, 2011
My favorite cut of been is the T-bone Steak and I like to pan sear it on a nicely oiled skillet.
10:51 am on December 22nd, 2011
I’m an amateur chef at best and I’d like this book to learn how to butcher meat properly. My favorite cut is the short ribs and I like to barbeque them on the grill nice and slow.
10:55 am on December 22nd, 2011
I don’t know how to cook at all but I do like to make an easy pork chop recipe. I bye them pre-cut about a half an inch thick, marinate with salt, pepper, garlic, soy sauce, ginger and pan roast them. I’d like the book to learn about how to butcher meat and the different types of cuts there are.
10:57 am on December 22nd, 2011
I would love this book as a Christmas gift for myself. I’m not a good cook and the best thing I can cook that tastes pretty good is a Chuck roast put in slow cooker. I serve it with mash potatoes or roast vegetables. Comes out nice each time!
11:02 am on December 22nd, 2011
My favorite cut of meat is pork belly and I love to boil them and slice the meat very thinly and put them in spring roll wrappers. I’d love the book for my wife because she’s still learning how to cook.
11:05 am on December 22nd, 2011
I’m aspiring to be a chef and would love to go to culinary school. I don’t know anything about butchering meat so I’d like this book to learn what cuts of meat there are and how to make the right cuts. One dish that I do well is a roasted tenderloin with a roasted garlic butter.
8:23 pm on December 22nd, 2011
Yo, I’m a butcher at a grocery store. that pic above? that’s a f*cking standing rib roast or prime rib. It’s not necessarily USDA prime (as that is marbling content), but I just dropped $60 on one for the holidays to beef-up my manly xxxmas.
Favorite cut of beef?
-16 oz Prime (grade) Ribeye…BAM
that’s an ass load of meat there
-medium rare – so that’s a 130-145 degree range (internal temp) BUST OUT THAT THERMOMETER. NO IT’S NOT FOR YOUR RECTAL TEMP, YOU FOOL!
i slather that cut with olive oil and sprinkle fresh ground pepper and and sea salt. BECAUSE THAT’S ALL YOU NEED!
………….i’m okay with steak sauce.
why i want this book? because i’m a part-time apprentice butcher and want to learn more about the art of cuts. i’ve seen some fancy shit at the shop and have no clue how to do it yet. bam!
2:12 pm on December 23rd, 2011
I like a nice thick ribeye steak, cooked to a medium rare over a charcoal grill. Get some nice grill marks on that and finish it off with a pat of butter. I would love to learn about all the cuts of beef so I don’t sound like an idiot getting what I want from my local butcher.
2:21 pm on December 26th, 2011
Nothing beats a porterhouse grilled on cast-iron grates. While I can cook steak like a pro, I’m unfortunately very useless with almost every subprimal until you reach burger time.
7:58 pm on December 30th, 2011
I am a butcher and what I want is what I cut. Give me a Bone In Ribeye with about 40 days of age on it. Smother it in Caramelized onions and mushrooms. BTW just light a match near it because it should be rare
5:19 pm on January 13th, 2012
I love killing animals! WOO….Eating meat is for rednecks..
3:47 pm on January 16th, 2012
I would prefer nathan’s meat over any sick murder you weird people eat.
5:17 pm on January 16th, 2012
♥♥♥
8:36 pm on January 16th, 2012
The Only Meat
That I Eat
Is the Body of Christ
Over Yeast Flakes and Rice