Regular marked price: $70.00Discount Price: $68.60
Cost Savings: $1.40 ( 2%)Price fluctuation possible.
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Type of bind: Plastic Comb
Dewey Decimal Number: 641.36
EAN num: 9780471747215
ISBN number: 0471747211
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 336
Printing Date: April 07, 2006
Publishing house: Wiley
Sale Popularity Level: 117896
Studio: Wiley
Accessories:
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Editor's Notes and Comments:
Product Description:
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
User popularity level:
Rated by buyers 
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A well documented handbook of most meat in the market.It has beautiful pictures and detail describtions of each cut of meat.
From the scientific names of all muscle to the skeletal chart of the animal.The detail location, structure,and names of bones to the exact cutting point to seperate each muscle..it's awesome.
The addition of the poultry, turkey, duck/goose, and game birds section makes the guide book an even interesting and worthwhile purchase..
For students who are in the culinary courses this guide book will provide an in-depth knowledge of all the cuts of meat in the commercial market and help them to have a further understanding on this topic "BUTCHERING".
The guide book is a must have for people in the meat industry,it acts as a great reference book like what an encyclopedia does..
Rated by buyers 
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I bought this book based on a review in Saveur. It did not give me the information that I wanted and at $50+, I thought that it was very overpriced.
Rated by buyers -
At $65.00, this book is primarily intended for libraries, but also for those who often buy and cook meat. It is an encyclopedia with lots of colour illustrations of the various animals, and cuts of meat.
Rated by buyers -
The guide is easy to follow and logical. The pages are laminated so that the guide can be used in kitchen environments
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