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The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry |  | Author: NAMP North American Meat Processors Association
Publisher: Wiley
Category: Book
List Price: $70.00
Buy New: $32.06
as of 7/31/2010 04:50 CDT details
You Save: $37.94 (54%)
New (19) Used (27) from $22.86
Seller: excellent_values
Rating:  6 reviews
Sales Rank: 181949
Media: Plastic Comb
Pages: 336
Number Of Items: 1
Shipping Weight (lbs): 2.9
Dimensions (in): 11 x 9.8 x 0.8
ISBN: 0471747211
Dewey Decimal Number: 641.36
EAN: 9780471747215
ASIN: 0471747211
Publication Date: April 7, 2006
Availability: Usually ships in 1-2 business days
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Amazon.com Review
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.
Meat Temperature Guidelines from The Meat Buyer's Guide (Click for for more information) 
Meat Temperature Guidelines | 
Poultry Temperature Guidelines |
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| Customer Reviews:
Showing reviews 1-5 of 6
 A Must Have For People Who Are In The Food Bussiness August 4, 2008
Tan Heng Hwa (singapore)
9 out of 9 found this review helpful
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..
Meat Buyers Guide July 5, 2006
Robert Horner (Prospect, Ky)
11 out of 13 found this review helpful
The guide is easy to follow and logical. The pages are laminated so that the guide can be used in kitchen environments
As the title implies, for meat lovers August 21, 2006
John D. Hall (TX)
8 out of 10 found this review helpful
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 color illustrations of the various animals, and cuts of meat.
meat guide December 6, 2009
Sweet & Savory
I had to get this book for my Meat Cutting class in culinary school. It had so much information! I highly reccomend it if you ever plan on owning a restaurant/buying large quanities of meat. Or if you just love meat. Tells you body parts, etc.
A must have February 15, 2009
Italo La Posta (U.S.A.)
1 out of 2 found this review helpful
This book is a must have for any culinary proffesional like myself, or anyone interested in meats. The knowledge gained is invaluable.
Showing reviews 1-5 of 6
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