Meat Buyer's Guide for Saval Foodservice

An authoritative manual to meat and poultry identification, this book features: uses for muscles in meat carcasses; trim, cut, and processing options; and, more than 60 photographs.

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This book is an authoritative manual to meat and poultry identification. 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; and, 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 reliability. Look for its symbol when deciding on a meat and food supplier.