For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every restaurant or home cook's meat-buying, cutting, preparation, portioning, cooking and serving  needs.

View the index of this book (PDF)

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
• New poultry section including game birds
• Over 300 pages of illustrated professional advice
• Binder format with tab-separated sections for easy use

About the author:
 
The North American Meat Processors Association is a non-profit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their foodservice customers with reliable and consistent meat, poultry, seafood, game and other food products. The Association, which was founded in 1942, has member companies both large and small throughout the United States, Canada and other parts of the world. The organization is best known by its acronym, NAMP, and is universally recognized for this world renowned publication.