The most comprehensive and complete meat indentification manual ever published for the foodservice industry, this book contains more than 295 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identification numbers.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Meat buyer's guide,
By Khidr Millimanjarvis "Personal Chef 1" (Seattle, Washington United States) - See all my reviews (REAL NAME)
This review is from: The Meat Buyers Guide (Plastic Comb)
As a professional personal chef, it is important that I can identify multiple cuts of meat. This book has been and continues to be an invaluable resource for me. It is in my opinion that those who are chefs, students, or somewhere in back of the house operations need to have this book upon their shelves and take the time to read it or review it when deciding on types and cuts of meat when purchasing.
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