|Statement||prepared by the National Association of Meat Purveyors|
|The Physical Object|
|Pagination||vi, 68 p. :|
|Number of Pages||68|
Get this from a library! Meat buyers guide to portion control meat cuts. [National Association of Meat Purveyors (U.S.)]. The ultimate guide to beef fundamentals and master cutting techniques. An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat /5(67). Electronic Meat Buyers Guide. There is also an online electronic version complete with high definition video that lets you see cutting demonstrations of the most commonly-produced beef, pork, lamb and veal cuts. Special features include vivid color photography and a searchable database of cuts and terms make this a must-have for anyone buying and selling meat or serving the industry. meat and poultry U.P.C. numbers and descriptions by providing a tool for streamlining the Meat Variable Measure U.P.C. and URMIS standardization process. More than 4, different names have been given to retail cuts of beef, pork, veal, lamb, turkey and chicken. Standardizing these cuts has File Size: 2MB.
Portion Cuts Meat Buyers Guide Bistro Cuts Item# Brand. Status Description. Pack. BRVHTCCM. Call for a demo! more info. Tweets by @MeatBuyersGuide. Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are. The NAMP Meat Buyer's Guide® Online has become the premier resource on the web for buyers, sellers, educators, and students interested in the identification, fabrication, and utilization of meat and poultry products. grading descriptions, and the industry’s most complete meat glossary. The NAMP Meat Buyer's Guide online also features.
Because this Meat Buyer's Guide To Portion Control Meat Cuts is an unordinary book that the inside of the reserve waiting for you to snap the item but latter it will jolt you with the secret the idea inside. The Meat Buyers Guide book. Read reviews from world’s largest community for readers. For well over sixty years, the North American Meat Processors Associ /5. Buy The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry New Ed., Rev. and Expanded by NAMP North American Meat Processors Association (ISBN: ) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders/5(28). Document Type: Book: All Authors / Contributors: National Association of Meat Purveyors (U.S.) OCLC Number: Notes: "A compilation of the Standardized meat buyer's guide and the Portion control meat cuts guide.".