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
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
- Canadian grading standards, terminology, and cut descriptions
- Ordering data organized by Purchaser Specified Options (PSO) • Grade • Fat Limitations and Trim
- Line drawings and diagrams
- And much more!
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 and Pork Nomenclature in Selected Latin American Countries
Beef
- Beef Cuts Chart
- Meat & Livestock Australia Information
- Beef Information Centre (Canada) Information
- National Cattlemen's Beef Association (U.S.) 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 (U.S.) 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 Duck 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, 6th edition
The Poultry Buyers Guide
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