Reference guides to meat and poultry

Spin

Hi All,[p]The link below is to the North American Meat Processors Association home page. They offer two reference books (spiral bound). The first is "The Meat Buyers Guide" and the second is "The Poultry Buyers Guide". They provide excellent pictures and descriptions of the breakdown of a whole carcass into primal cuts, sub-primal, and then portions in various preparations with suggested UPC codes for each cut. Tons of invaluable information is directly provided and even more can be gleamed with some study time.[p]The references are used in culinary colleges and by meat providers, with the information provided in a way that we laypersons could benefit also (especially in communicating our desires with our meat provider). If you choose to purchase, select the "Place order without account" option.[p]I have no affiliation with the NAMP, nor do I gain any benefit other than publicly thanking my daughter for the excellent Christmas present.[p]Spin[p]
[ul][li]North American Meat Processors Association[/ul]