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Meat Buyers Guide
Meat Buyers Guide
Author: National Association of Meat Purveyors
This is a book describing standardized cuts of beef, lamb, veal, and pork. It is meant to help those who purchase meats for food preparation for the public. I used this as a resource for students to learn to write purchasing specifications. Also appropriate for chefs, restaurant owners, and others who prepare food for the public.
ISBN: 216804
Publication Date: 1980
Pages: 118

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Publisher: National Associationh of Meat Purveyors
Book Type: Paperback
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