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/