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

One-of-a-kind publication containing detailed descriptions on foodservice cuts of poultry. Also includes storage and bacterial guidelines, purchaser specified o

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