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Author: NAMP North American Meat Processors Association
Publisher: John Wiley & Sons
ISBN: 0470076577
Category : Cooking
Languages : en
Pages : 339
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Book Description
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 facility's meat-buying needs. 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 NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email
[email protected].
Author: NAMP North American Meat Processors Association
Publisher: John Wiley & Sons
ISBN: 0470076577
Category : Cooking
Languages : en
Pages : 339
Get Book Here
Book Description
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 facility's meat-buying needs. 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 NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email
[email protected].
Author: NAMP North American Meat Processors Association
Publisher: John Wiley & Sons
ISBN: 0471747211
Category : Cooking
Languages : en
Pages : 339
Get Book Here
Book Description
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 facility's meat-buying needs. 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 NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email
[email protected].
Author: NAMP North American Meat Processors Association
Publisher: Wiley
ISBN: 9780471696261
Category : Cooking
Languages : en
Pages : 0
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Book Description
One-of-a-kind publication containing detailed descriptions on foodservice cuts of poultry. Also includes storage and bacterial guidelines, purchaser specified options, safe handling, and nutrition facts.
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
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Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author: Q. David Bowers
Publisher: Zyrus Press
ISBN: 9780974237176
Category : Antiques & Collectibles
Languages : en
Pages : 418
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Book Description
This book offers an in-depth chronological survey of every silver dollar type, including pricing, mintages, and estimated populations, complimented by a thoughtful review of these authentic coins' histories. From the most commonly collected Morgan dollar to the silver dollar's counterpart, the trade dollar, and a new chapter on the golden Sacagawea, John Dannreuther's fully updated edition of Q. David Bowers' original work highlights the progress of this famous part of American coinage.
Author: Kari Underly
Publisher: John Wiley & Sons
ISBN: 1118029577
Category : Cooking
Languages : en
Pages : 244
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Book Description
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Author: Maggie Sayer
Publisher: Storey Publishing
ISBN: 1603425829
Category : Technology & Engineering
Languages : en
Pages : 345
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Book Description
Goat meat production is the fastest growing segment of U.S. agriculture, and an estimated 70 percent of all meat consumed globally is from goats. Storey's Guide to Raising Meat Goats is the essential reference on raising, caring for, and marketing meat goats. This updated edition gives caprine producers the vital information they need to start a meat-goat business or expand their current operation.
Author: North American Meat Institute (NAMI)
Publisher:
ISBN: 9780692302026
Category :
Languages : en
Pages :
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Book Description
Since 1961, the North American Meat Institute (NAMI) has provided the foodservice industry and culinary professionals & students with reliable guidelines for purchasing meat & poultry. Spanish and French versions at www.meatbuyersguide.com. Now applicable in Canada.
Author: Peter Henshaw
Publisher: Veloce Publishing
ISBN: 9781845841355
Category : Transportation
Languages : en
Pages : 0
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Book Description
Buying a classic bike is an expensive business and mistakes can prove costly financially and in time, effort and stress. Wouldn't it be great if you could take an expert with you? With the aid of this book's step-by-step guidance from a marque specialist, you can! BMW's GS series is one of the world's milestone motorcycles, in production for over 25 years. It pioneered the adventure sport‚ category big bikes that are capable of traveling off-road, in many ways, it's the Range Rover of motorcycling. And it's now more popular than ever, thanks in part to the massive publicity surrounding Ewan McGregor and Charley Boorman's round the world trip, on GS's. This book is a complete guide to buying one of these iconic bikes secondhand: what to look for (10min and 30min evaluations); spares prices; guides to auctions and paperwork; lists of useful contacts in the GS community; and just as important, consideration of whether it's the right bike for you. You'll discover all you need to know about the GS you want to buy. Working step-by-step through the bike's strengths and weaknesses. This books unique points system will help you to place the bikes value in relation to condition whilst extensive photographs illustrate the problems to look out for. This is an important investment - STOP! don't buy a BMW GS without this book's help. One hundred color photos, useful appendices and expert advice mean this book could save you 1000's.
Author: Aliza Green
Publisher: Quarry Books
ISBN: 1610583930
Category : Cooking
Languages : en
Pages : 178
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Book Description
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
