The Meat Buyer's Guide English/Spanish Version R / Edition 7

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More About This Textbook


NEW! English-Spanish version of Meat Buyer's Guide - the most comprehensive meat and poultry identification manual available. The new book features a side-by-side Spanish translation of the English text, suitable for Hispanic users in the U.S. and Canada, as well as those in Central and South America. This new 7th edition is of course updated in the English part of the edition also. Here are some new features of this edition: More North American in scope Complete Spanish translations Information on Canadian grading and nomenclature: making it fully applicable to the Canadian meat trade More than 70 new color photographs New descriptions of cuts and processing options Information on the meat industry in Mexico, as well as the names of cuts in various Latin American countries

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Product Details

  • ISBN-13: 9781935593386
  • Publisher: NAMP (North American Meat Processors Association)
  • Publication date: 2/1/2011
  • Edition description: Bilingual Edition: English & Spanish
  • Edition number: 7
  • Pages: 396
  • Sales rank: 316,059
  • Product dimensions: 8.80 (w) x 10.90 (h) x 1.00 (d)

Table of Contents

The Organization
Who We Are iv
List of Endorsements v
Letter of Support vi
How to use your Meat Buyers Guide vii
Universal Product Code (UPC) vii
Trim Levels/Specifications viii
Trim/Quality Information
The NAMPOMETER, Bacterial Guidelines ix
The NAMPOMETER, Meat Guidelines x
Beef Steak Color Guide xi
Food Safety xii
Material Requirements xiii
Product Requirements xvii
Grading xviii
Marbling Descriptions xxii
Foodservice Cuts of Beef 1
Series 100 Standardized Cuts 3
Series 1000 Portion Cuts 43
Foodservice Cuts of Lamb 61
Series 200 Standardized Cuts 63
Series 1200 Portion Cuts 83
Foodservice Cuts of Veal 91
Series 300 Standardized Cuts 93
Series 1300 Portion Cuts 111
Foodservice Cuts of Pork 119
Series 400 Standardized Cuts 121
Series 1400 Portion Cuts 145
Series 500--Cured, Cured and Smoked and Fully-Cooked Pork Products 157
Series 600--Cured, Dried, Cooked and Smoked Beef Products 171
Series 700--Variety Meats and Edible By-Products 179
Series 800--Sausage Products 187
Glossary and Index 199
Nutrition Information 213
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