Butcher / meat cutting reference

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I am going to be teaching some meat cutting classes and I want a good guide (western cuisine) for me (I am a little rusty) and to share with my students throughout the class. So preferably something that has lots of nice pictures. I will be doing chicken, lamb, pork, and beef.

Any recommendations?
 
That would be the two I would recommend (and have in print.)
PXL_20241028_222232487.MP.jpg
 
Did they work out for you? They’re a bit more comprehensive than you’d asked.
 
Did they work out for you? They’re a bit more comprehensive than you’d asked.

They will work great. We have textbooks and diagrams and stuff at the culinary school I work at the cover everything but in less detail. I really wanted something for my personal reference and office library and this is perfect.
 
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