A practical guide for butchers, this brochure presents the fundamentals of meat cutting. Written by A. Derue and published by Jacques Lanore in 1999, it offers clear explanations of the various cuts, handling techniques, and safety considerations essential to professional meat preparation. The concise format makes it suitable for quick reference in a workshop or classroom setting, providing both novices and experienced artisans with a reliable resource for mastering the art of butchery.

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