Dan Westgeest and Ken Jakes visit Tellwell

This month at Tellwell we are profiling an unusual book, one that is stunning in its imagery and full of valuable information. The Canadian Meat Cutting textbook is the first of its kind in North America, being used by industry professionals as well as trade schools across Canada.

It’s a comprehensive book, and a heavy one with over 700 pages, and 1300 colour images covering a broad range of topics from food safety, to meat science, processing, harvesting and cooking methods. The textbook is a deep dive into the various types of meats, their cuts and meat-cutting techniques.

Writer Dan Westgeest calls it the “meat bible.” “Being a meatatarian, I think anyone associated with the meat industry or those interested in a career in the meat industry, and even those handling meats, should read it as it has loads of information,” he said.

Before the Canadian Professional Meat Cutter’s Association (CPMCA) produced the meat bible, all industry professionals and schools had as a resource was a three-ring binder containing out-of-date text and black and white images.

“In comparison, the new book is a masterpiece,” said editor Ken Jakes, who also led the book project on behalf of CPMCA. He says he was inspired to upgrade the old modular manual that had been used since the 1990s.

“The meat industry was in a real need of a full-colour textbook to support both entry-level and industry training. The cover design looks really great. It was a real team effort between us and the Tellwell designer,” said Jakes.