Since 1961, the North American Meat Processors Association's has provided the foodservice industry with reliable guidelines for purchasing meat and poultry. Now in its new Sixth edition, The Meat Buyer's Guide maintains the authoritative information professionals expect.

The Meat Buyers Guide is the premier resource publication for foodservice professionals. It is the most comprehensive meat and poultry identification manual available.

Features:

• Item numbers given for purchase identification
• Charts and tables for grades and weights
• Photographs and descriptions of foodservice meat cuts
• Skeletal charts
• Ordering data organized by Purchaser Specified Options (PSO) • Grade • Fat Limitations and Trim
• Line drawings and diagrams
• And much more!

New Features of the Sixth Edition:

• 54 new items: 17 beef, 9 lamb, 7 veal, 7 pork, and 14 variety meats and edible by-products
• Additional, updated, and clarified item descriptions in all sections
• 78 new photographs
• New beef value cuts, such as the Denver Cut, Chuck Delmonico Steaks, Chuck Eye Country-Style Ribs, Western Griller, and Western Tip
• An expanded beef boneless chuck section with the Chuck Roll 3-Way Chuck, providing access to key single muscles for steak and processing applications
• New lamb value cuts, including the flank, boneless pectoral meat, a notched and split short loin, a notched neck and a semi boneless lamb leg steamshi.
• Canadian grading standards, terminology, and cut descriptions
• Updated language to reflect current USDA, CFIA, and industry standards
• Spanish translation of meat cuts for U.S. Hispanic users and the Mexican meat trade
• New information on Australian and Canadian beef
• Updated weight ranges
• New graphics
• Expanded glossary

Contents

Trim/Quality Information

• The NAMPOMETER, Bacterial Guidelines
• The NAMPOMETER,Meat Guidelines
• The NAMPOMETER for Poultry
• Food Safety
• Material Requirements
• Grading

How to Use Your Meat Buyer’s Guide

• Trim Levels/Specifications
• U.S. Meat Export Federation Information

Beef

• Beef Cuts Chart
• Meat & Livestock Australia Information
• Beef Information Centre (Canada) Information
• National Cattlemen's beef Association Information
• Beef Steak Color Guide
• Marbling Descriptions
• Ordering Data
• Standardized Cuts (Series 100)
• Portion Cuts (Series 1000)

Lamb

• Lamb Cuts Chart
• American Lamb Board Information
• Ordering Data
• Standardized Cuts (Series 200)
• Portion Cuts (Series 1200)

Veal

• Veal Cuts Chart
• National Cattlemen's Beef Association Information
• Ordering Data
• Standardized Cuts (Series 300)
• Portion Cuts (Series 1300)

Pork

• Pork Cuts Chart
• Pork Chop Cooked Color Guide
• Ordering Data
• Standardized Cuts (Series 400)
• Portion Cuts (Series 4000)

Further-Processed/By-Products

• 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)

Poultry

• Classes of Poultry
• Anatomy
• Ordering Data
• Numbering System

Chicken

• Chicken Cuts Chart
• Classes of Chicken
• Chicken Descriptions
• Further-Processed Chicken Products

Turkey

• Turkey Cuts Chart
• Turkey Descriptions
• Further-Processed Turkey Products

Duck

• Duck Cuts Chart
• Classes of Duck
• Duck Descriptions
• Further-Processed Items

Goose

• Goose Cuts Chart
• Classes of Geese
• Geese Descriptions

Game Birds

• Game Birds Cuts Chart Game Bird Descriptions

Glossary
Nutrition Information

Index

Also available from C.H.I.P.S.:
The Meat Buyers Guide, 7th edition, English/Spanish Version
The Poultry Buyers Guide

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