The Art of Beef Cutting

A third-generation butcher, author and meat cutting educator, Kari Underly is go-to expert for all things meat. She witnessed the art of beef cutting at a very young age. Following in her grandmother's and father's footsteps, it was only a matter of time before her own passion for the craft ignited. Underly soon became a journeyman meat cutter, and after gaining experience at the retail level, she moved on to meat education, merchandising and muscle research. And as a consultant to the National Cattlemen's Beef Association, she even invented a signature steak (the Flat Iron).

In The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising, Underly reaches out to a new generation of serious home cooks. Inside, she covers all the fundamentals of butchery, including 450 full-color photos of every cut, information on cutting techniques, the best beef-cutting tools as well as cooking styles.

Underly, who has appeared on Food Network's "Unwrapped," says that no matter what types of meat consumers eat, they need to be informed about their choices. So her 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. 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.