Meat buyers guide to portion control meat cuts
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Meat buyers guide to portion control meat cuts by National Association of Meat Purveyors

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Published by The Association in Chicago .
Written in English

Subjects:

  • Meat cutting,
  • Meat industry and trade

Book details:

Edition Notes

Statementprepared by the National Association of Meat Purveyors
The Physical Object
Paginationvi, 68 p. :
Number of Pages68
ID Numbers
Open LibraryOL22787297M

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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.".