The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry
by North American Meat Processors Association
Pages: 336 pages
Edition: (April 7, 2006)
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.