The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Cover image from Google Books.
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising appears in 2 award results across the awards we cover.
- Contributors
- Kari Underly author
- First published
- 2011
- Original language
- English
Where to buy
Prices and availability are set by the seller and can change.
Award history
- Nominee · 2012
Reference and Scholarship (2012, James Beard Book Awards)
Original award wording: Nominee
Supporting source: 2012 James Beard Foundation Awards Nominees PDF — Book Awards
- Finalist · 2012
Food and Beverage Reference/Technical (2012, IACP/Seagram Cookbook Awards)
Original award wording: Finalist
Supporting source: IACP Announces 2012 Food Writing Finalists (Eater)