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Thread: The Meat Buyers Guide Meat, Lamb, Veal, Pork and Poultry

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    Default The Meat Buyers Guide Meat, Lamb, Veal, Pork and Poultry

    The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry
    by North American Meat Processors Association




    Pages: 336 pages
    Publisher: --
    Edition: (April 7, 2006)
    Language: English
    ISBN-10: 978-0471747211

    Description

    For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer′s Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer′s Guide in this new edition, it offers a complete, single–source reference for every facility′s meat–buying needs.

    This new edition of The Meat Buyer′s Guide features:

    • New uses for muscles in meat carcasses
    • New trim, cut, and processing options
    • More than 60 new photographs


    NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high–quality meat, poultry, seafood, game, and other food products.

    Enjoy!


    Last edited by Motoko; 30th January 2013 at 12:55 AM. Reason: UPDATE TEMPLATE. ADD SUITABLE IMAGE.
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    Default Re: The Meat Buyers Guide Meat, Lamb, Veal, Pork and Poultry

    The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry
    2006



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