Customer Reviews

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

5 star:		(6)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

A well documented handbook of most meat in the market.It has beautiful pictures and detail describtions of each cut of meat.

From the scientific names of all muscle to the skeletal chart of the animal.The detail location, structure,and names of bones to the exact cutting point to seperate each muscle..it's awesome.

The addition of the poultry, turkey, duck/goose, and game birds section makes the guide book an even interesting and worthwhile purchase..

For students who are in the culinary courses this guide book will provide an in-depth knowledge of all the cuts of meat in the commercial market and help them to have a further understanding on this topic "BUTCHERING".

The guide book is a must have for people in the meat industry,it acts as a great reference book like what an encyclopedia does..

The guide is easy to follow and logical. The pages are laminated so that the guide can be used in kitchen environments

At $65.00, this book is primarily intended for libraries, but also for those who often buy and cook meat. It is an encyclopedia with lots of color illustrations of the various animals, and cuts of meat.

very helpful as we just opened a butcher shop and needed insight into the details of the many meats available.

This book is a must have for any culinary proffesional like myself, or anyone interested in meats. The knowledge gained is invaluable.

I had to get this book for my Meat Cutting class in culinary school. It had so much information! I highly reccomend it if you ever plan on owning a restaurant/buying large quanities of meat. Or if you just love meat. Tells you body parts, etc.

I bought this book based on a review in Saveur. It did not give me the information that I wanted and at $50+, I thought that it was very overpriced.