The Meat Buyers Guide

The Meat Buyers Guide
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By:"NAMP North American Meat Processors Association"
"Cooking"
Published on 2006-04-07 by John Wiley & Sons

184D Beef Loin, Top Sirloin, Cap 1185B Beef Loin, Bottom Sirloin, Butt, Ball Tip \u003cbr\u003e\n\u003cb\u003eSteak\u003c/b\u003e SUGGESTED UPC NO. Weight Ran ges (PoundSj ITEM PRODUCT NAME \u003cbr\u003e\nBeef Beef Foodservice Cuts.

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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 jamaral@wiley.com.

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