The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry Book + PRICE WATCH * Amazon pricing is not included in price watch

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

The most comprehensive and complete meat and poultry indentification manual ever published for the foodservice industry this book contains more than 350 illustrated cuts buying and ordering procedures nutrition data food safety USDA grading standards and NAMP/IMPS identification numbers. .Read More

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    Product 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.

    NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier.



    Meat Temperature Guidelines from The Meat Buyer's Guide (Click for for more information)




    Meat Temperature Guidelines
    Poultry Temperature Guidelines

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