A manual to meat and poultry identification. It offers a reference for every facility's meat-buying needs. It features: uses for muscles in meat carcasses; trim

For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing m

The authoritative manual to meat and poultry identification. For well over sixty years, the North American Meat Processors Association (NAMP) has provided the f