This new edition of the North American Meat Processors Association's The Meat Buyer's Guide maintains the authoritative information professionals expect.

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

This handbook contains excellent color photographs of meats and meat cuts which enable the foodservice purchaser or chef to clearly identify them in actuality. The meats illustrated and described in this book represent those most commonly used by foodservice establishments.

The descriptions in The Meat Buyers Guide use terminology that will best identify the product in terms that will assure purchasers that they will receive meat of their expectations.

Features:

• Item numbers given for purchase identification
• Charts and tables for grades and weights
• Photographs and descriptions of foodservice meat cuts
• Skeletal charts
• Ordering data organized by Purchaser Specified Options (PSO) • Grade • Fat Limitations and Trim
• Line drawings and diagrams
• And much more!

View its companion volume covering the most common foodservice cuts of poultry, The Poultry Buyers Guide.

Contents

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

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