The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry
Wiley | 2006 | ISBN: 0471747211 | 336 pages | PDF | 23 MB
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%27s Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer%27s Guide in this new edition, it offers a complete, single-source reference for every facility%27s meat-buying needs.
This new edition of The Meat Buyer%27s Guide features: