The Meat Buyer's Guide

About this book

The Meat Buyers Guide is the premier resource publication for foodservice purchasers educators students and the many others who deal with the public and our industry. It is the most comprehensive meat and poultry identification manual available. The Sixth Edition contains an array of new features including - 54 new items: 17 beef 9 lamb 7 veal 7 pork and 14 variety meats and edible by-products. - Additional updated and clarified item descriptions in all sections. - 78 new photographs. - New beef value cuts such as the Denver Cut Chuck Delmonico Steaks Chuck Eye Country-Style Ribs Western Griller and Western Tip. - An expanded beef boneless chuck section with the Chuck Roll 3-Way Chuck providing access to key single muscles for steak and processing applications. - New lamb value cuts including the flank boneless pectoral meat a notched and split short loin a notched neck and a semi boneless lamb leg steamship. - Canadian grading standards terminology and cut descriptions. - Updated language to reflect current USDA CFIA and industry standards. - Spanish translation of meat cuts for U.S. Hispanic users and the Mexican meat trade. - New information on Australian and Canadian beef. - Updated weight ranges. - New graphics. - Expanded glossary.