New Meat Buyer's Guide CD-ROM now available

by Bryan Salvage
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WASHINGTON — The new CD-ROM version of the Meat Buyer’s Guide is now available from the North American Meat Processors Association. For more than 40 years, the Meat Buyer’s Guide has been recognized by the foodservice industry as the premier publication for education and information on meat cuts.

Specifications featured in the manual serve as the basis for meat sales and purchases throughout North America and in many other parts of the world. Able to be downloaded to a computer for easy access, the new electronic version of the manual features a convenient, comprehensive search function by N.A.M.P./I.M.P.S. number and name of cut.

The manual is also the main source book for N.A.M.P.’s Center of the Plate Training programs. The U.S. government, culinary schools, restaurants, institutions, independent foodservice workers and industry food organizations rely daily on this publication, according to N.A.M.P.

Many industry and allied-industry organizations endorse the Meat Buyers Guide, including the American Culinary Federation, American Hotel & Motel Association, American Lamb Council, The Culinary Institute of America, International Food Service Executives Association, Johnson & Wales University, National Cattlemen's Beef Association, National Pork Producers Council, National Restaurant Association and the U.S. Meat Export Federation.

Copies can be customized with a company logo printed in four colors on the CD case. N.A.M.P. members can receive a 35% discount. The Meat Buyer’s Guide is now available at N.A.M.P.’s online bookstore at

For more information, call +1 (703) 758-1900, ext. 101 or e-mail

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