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The meat buyer’s guide beef lamb veal pork and poultry 1st Edition by NAMP North American Meat Processors Association 0471747211 9780471747215

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The meat buyer s guide beef lamb veal pork and poultry North American Meat Processors Association Digital Instant Download

Author(s): North American Meat Processors Association
ISBN(s): 9780471747215, 0471747211
Edition: revised & expanded
File Details: PDF, 27.24 MB
Year: 2006
Language: english
SKU: EB-1385194 Category: Tag:

The meat buyer’s guide beef lamb veal pork and poultry 1st Edition by NAMP North American Meat Processors Association – Ebook PDF Instant Download/Delivery: 0471747211, 9780471747215

Full download The meat buyer’s guide beef lamb veal pork and poultry 1st Edition after payment

Product details:

ISBN 10: 0471747211 

ISBN 13: 9780471747215

Author: NAMP North American Meat Processors Association

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

Table of contents:

The Organization
Who We Are
Endorsements
Letter of Support

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
Universal Product Code (UPC)
Trim Levels/Specifications

Beef
Beef Foodservice Cuts
Cooked Steak Color Guide
Marbling Descriptions
Ordering Data
Standardized Cuts (Series 100)
Portion Cuts (Series 1000)

Lamb
Lamb Foodservice Cuts
Ordering Data
Standardized Cuts (Series 200)
Portion Cuts (Series 1200)

Veal
Veal Foodservice Cuts
Ordering Data
Standardized Cuts (Series 300)
Portion Cuts (Series 1300)

Pork
Pork Foodservice Cuts
Cooked Chop 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 Foodservice Cuts
Classes of Chicken
Chicken Descriptions
Further-Processed Chicken Products

Turkey
Turkey Foodservice Cuts
Turkey Descriptions
Further-Processed Turkey Products

Duck
Duck Foodservice Cuts
Classes of Duck
Duck Descriptions
Further-Processed Items

Goose
Goose Foodservice Cuts
Classes of Geese
Geese Descriptions

Game Birds
Game Birds Foodservice Cuts
Game Bird Descriptions

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Tags: NAMP North American Meat Processors Association, meat, buyer’s, poultry