Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry / Edition 2by NAMP North American Meat Processors Association
Pub. Date: 03/31/2006
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/i>… See more details below
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.
To find a NAMP Meat Specialist near you, visit www.namp.com
CUSTOMIZE THE MEAT BUYER'S GUIDE!
To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email firstname.lastname@example.org.
- Publication date:
- Edition description:
- Revised Edition
Table of Contents
Who We Are.
Letter of Support.
The NAMPOMETER, Bacterial Guidelines.
The NAMPOMETER,Meat Guidelines.
The NAMPOMETER for Poultry.
How to Use Your Meat Buyer’s Guide.
Universal Product Code (UPC).
Beef Foodservice Cuts.
Cooked Steak Color Guide.
Standardized Cuts (Series 100).
Portion Cuts (Series 1000).
Lamb Foodservice Cuts.
Standardized Cuts (Series 200).
Portion Cuts (Series 1200).
Veal Foodservice Cuts.
Standardized Cuts (Series 300).
Portion Cuts (Series 1300).
Pork Foodservice Cuts.
Cooked Chop Color Guide.
Standardized Cuts (Series 400).
Portion Cuts (Series 4000).
Cured, Cured and Smoked, and Fully Cooked Pork Products (Series 500).
Cured, Dried, Cooked, and Smoked Beef Products (Series 600).
Variety Meats and Edible By-Products (Series 700).
Sausage Products (Series 800).
Classes of Poultry.
Chicken Foodservice Cuts.
Classes of Chicken.
Further-Processed Chicken Products.
Turkey Foodservice Cuts.
Further-Processed Turkey Products.
Duck Foodservice Cuts.
Classes of Duck.
Goose Foodservice Cuts.
Classes of Geese.
Game Birds Foodservice Cuts.
Game Bird Descriptions.
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