By Kari Underly Wiley, August 2011 Historically, many institutions, from hospitals to colleges, operated their own butcher shops until the advent of boxed beef and portion-controlled products. Still, many chefs enjoy the challenge of cutting meat. With more and more chefs displaying a DIY spirit, growing and pickling their own vegetables or making their own cheese, butchery is coming back in a big way. The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising ...

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