Now available online, The Meat Buyers Guide is the premier resource publication for foodservice purchasers, educators, students and the many others who deal with the public and our industry. It is the most comprehensive meat and poultry identification manual available; including sections on Beef, Lamb, Veal, Pork, Further-Processed/By-Products, and Poultry.
Additional content areas provide the user with trim/quality specifications, food safety information, material requirements, grading descriptions, and the industry’s most complete meat glossary.
The Meat Buyers Guide online also features Mexican Spanish translation, designed for Hispanic users in the U.S. and Canada, as well as the Mexican meat trade.