Notebook charts and posters have been updated in what N.A.M.P. calls “the most comprehensive meat and poultry identification manual available.” The scope of the latest edition includes Canada and Mexico. The new edition includes Canadian grading standards, terminology and cut descriptions, as well as updated language to reflect current U.S. Department of Agriculture., Canadian Food Inspection Agency and industry standards. It also includes Mexican Spanish translations of all meat cut names for the Mexican meat trade and U.S. and Canadian Hispanic users.
N.A.M.P. has produced the guide since 1961 and it has been used as the premier resource publication the meat and poultry industry, foodservice purchasers, educators and students.
Orders can be placed through the N.A.M.P. web site: www.namp.com.