Meat Buyers Guide Beef, Lamb, Veal, Pork, and Poultry

Name: Meat Buyers Guide Beef, Lamb, Veal, Pork, and Poultry
Price: 68.6 USD
Availability: InStock
ISBN: 9780471747215

ISBN-10: 0471747211

ISBN-13: 9780471747215

Edition: 2nd 2007 (Revised)

Authors: North American Meat Processors Association Staff, NAMP North American Meat Processors Association

List price: $70.00

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Description:

The most comprehensive and complete meat and poultry indentification manual ever published for the foodservice industry, this book contains more than350 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identification numbers.

Book details

List price: $70.00
Edition: 2nd
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/7/2006
Binding: Paperback
Pages: 336
Size: 9.25" wide x 11.00" long x 1.25" tall
Weight: 2.882
Language: English



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


Glossary


Nutrition Information


Index