Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill "A straightforward, comprehensive manual suitable for amateurs and professionals alike. --Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College "The Art of Beef Cutting should be mandatory reading in all professional cooking schools. . a must for any chef or butcher.".
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