The meat buyer's guide
Subtitle: beef, lamb, veal, pork and poultry
By: North American Meat Processors Association.
Contributors: North American Meat Processors Association.
Publisher: John Wiley; Wiley
Published: 2006
Place of publication: Hoboken, NJ
Language: eng
Number of pages: 336
Subjects: Meat cuts -- Standards; Cookery (Meat)
Description: A single-source reference for every facility's meat-buying needs. This edition features new uses for muscles in meat carcasses; new trim, cut, and processing options; and more than 60 new photographs.
Notes: Includes bibliographical references and index.