About Cutting Meat
A resource for home cooks and meat enthusiasts, built by a master butcher with over a decade of hands-on expertise in beef fabrication and meat science.
Meet Victor Mondial
Victor Mondial is a master butcher with over 10 years of professional experience in meat fabrication, butchery, and sustainable livestock operations. His journey began as a blockman on the cutting floor, where he mastered the technical skills and deep knowledge required to understand every primal and sub-cut of beef.
Today, Victor operates a niche direct-order abattoir farm, combining his butchery expertise with a commitment to sustainable farming practices and transparent, ethical meat production. He works closely with his wife, a Michelin-starred steak chef, whose culinary expertise and creative vision shape the recipes and cooking techniques featured on Cutting Meat. This hands-on experience in every aspect of the beef industry—from livestock selection to final fabrication to refined preparation—informs everything published on Cutting Meat.
His expertise spans beef identification, primal and sub-cut differentiation, optimal cooking methods for each cut, meat science fundamentals, and the nuanced relationship between animal quality, processing, and final meat characteristics.
Expertise
- Beef butchery & fabrication
- Meat science & quality
- Cooking methods & techniques
- Sustainable farming practices
Our Editorial Process
Research & Expert Knowledge
Every page on Cutting Meat is researched and authored by Victor Mondial, drawing on over a decade of real-world butchery experience. Content covers beef identification, cutting techniques, cooking science, and culinary applications—informed by direct experience on the cutting floor, in livestock operations, and refined by collaboration with his wife, a Michelin-starred steak chef whose culinary expertise and precision guide recipe development and cooking methodology.
Accuracy & Verification
All content is verified against industry standards, meat science literature, and practical experience. Cut diagrams, butchery practices, and cooking temperatures are cross-referenced with USDA guidelines, meat science research, and professional butchery standards to ensure accuracy and food safety.
Practical Application
Every recipe and cooking guide has been tested and refined through practical use by Victor and his Michelin-starred chef wife. We prioritize clarity and actionable steps, translating complex meat science and butchery knowledge into techniques home cooks can understand and execute successfully in their own kitchens.
Transparency & Sourcing
We believe in transparent, ethical meat production. Victor's direct-order abattoir farm model prioritizes animal welfare, sustainable farming practices, and traceable supply chains. This philosophy informs our content and recommendations, emphasizing quality, sustainability, and informed consumption.
Why Trust Cutting Meat
10+ Years of Experience
Victor has spent over a decade as a professional blockman and butcher, gaining deep, practical expertise in meat fabrication and butchery.
Active in the Industry
Operating a direct-order abattoir farm keeps Victor current with industry practices, livestock quality, and sustainable meat production.
Science-Backed Content
All content is informed by meat science, verified against USDA standards, and aligned with professional butchery practices.
Practical & Tested
Every recipe, technique, and guide has been tested in real kitchens and refined through practical application.
Transparent & Ethical
We prioritize ethical meat production, animal welfare, and sustainable farming practices in everything we recommend.
Comprehensive & Holistic
From cut identification to cooking techniques, we provide complete, interconnected knowledge to help you master every aspect of beef.
Explore Our Resources
Start with our interactive beef cuts guide, discover recipes from expert butchers, and learn cooking techniques that transform your home kitchen.