This immensely practical guide explains all the fundamentals of beef cutting—from the tools of the trade to the latest cuts to advice on merchandising and butchering for profit. A complete training reference for any and every butcher's workspace, it includes step-by-step cutting techniques, detailed descriptions and photos of the cuts from each subprimal, information on specialty and ethnic cuts, and easy-to-reference charts highlighting the NAMP/IMPS numbers, URMIS UPC codes, muscle names, and ideal cooking methods for each cut. Offering a full, professional-level education on the subject, The Art of Beef Cutting is a must-have resource for professional and aspiring butchers, chefs, meat buyers, grocery store executives, and foodservice operators, as well as culinary students and even food enthusiasts.