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Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry
 
Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry
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Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry

by Merle Ellis
Product Group: Book
Publisher: Chronicle Books (1975-10-01)
ISBN: 0877010714
EAN: 9780877010715
Dewey Decimal #: 641.36
Binding/Media: Paperback - 216 pages
SKU: 101605
Condition: Used: Good
Comments: Good condition ex-military library book with usual stickers and markings.

Customer Reviews
Gives great information about saving money on meat
Rating (5)
Date: 2007-10-19
1 out of 1 customers found this reveiw helpful

I saw this book at the library years ago and found it very helpful, so when I saw it on Amazon, I purchased it. It is out of print and some of the information is a little dated (turkey is no longer 69 cents per pound), but it is excellent at teaching about the different cuts of meat and how to recognize which are tough and which are tender. It explains how to cook the cuts of meat and which ones are a good bargain and which cost too much money for what you get. Also it tells how to cut up chicken and turkeys. I recommend it very much if you a a meat eater.
Find out what you are buying!
Rating (5)
Date: 2006-03-18
1 out of 1 customers found this reveiw helpful

"Cutting Up In The Kitchen" walks you through the dozens of names for the same cuts of meat that come from every cow. It is a guide for getting the best meat for the least money!
An indispensible book for the serious cook
Rating (5)
Date: 2004-04-10
12 out of 12 customers found this reveiw helpful

I have owned this book for about 20 years and wouldn't do without it! Mr. Ellis presents superb descriptions of the cuts of meats, methods for boning, ways to ensure that one gets the tenderest slice of a specific cut based on anatomy and many hints about saving money. I showed it to my butcher, and he got one for himself. My daughter was just married, and I am now ordering her a copy. I can't say enough good about this book.
Mysteries of meat cuts revealed!
Rating (4)
Date: 2000-06-26
17 out of 17 customers found this reveiw helpful

What part of the animal does the London Broil come from? Anyone who has been frustrated trying to decipher the marketing nomenclature of the meat industry will appreciate Merle's straightforward and frank explanations. Hailing from the U.S. heartland and practicing his trade in California, Merle shows himself to be a knowledgable butcher with a knack for writing in a conversational style. The writing is puncuated by clear line drawings of carcasses and cuts that aid the exposition, as well as other drawings that bring out the romance of meat. A few B/W photographs illustrate the difference between Prime and other US Grades of meat. I've looked for similar information in many other cookbooks without success. My only criticism is that the text does not refer directly to figures. Rather they are dropped on the page and one must guess which figure relates to what part of the text.
Retail Price: $9.95
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