January 24, 2012 - The North American Meat Processors Association (NAMP) on Monday released a new online version of its Meat Buyer's Guide.
Considered the premier resource publication for foodservice purchasers, educators, students and others in the protein industry, the guide is a comprehensive meat and poultry identification manual. Developed with NAMP's marketing partner Urner Barry, the guide is available in a convenient online format for the first time.
In addition to the information already in the printed version of the Meat Buyer's Guide, the digital version now offers users more than 78 video clips of cutting demonstrations by Steve Olson, the retired USDA official in charge of USDA's Institutional Meat Purchase Specifications (IMPS) on which the guide is based. Olson is now NAMP's advisor on standards and specifications and chief instructor at NAMP's Center of the Plate Training courses.
The online version features new, value-added information from nine specie groups and meat industry associations in North America, including: the American Lamb Board (ALB), Canada Beef, Inc., Consejo Mexicano de la Carne (CoMeCarne), Meat & Livestock Australia (MLA), Meat Import Council of America (MICA), National Cattlemen's Beef Association (NCBA), National Pork Board (NPB), U.S.A. Poultry and Egg Export Council (USAPEEC), and the U.S. Meat Export Federation (USMEF).
The online guide includes high-definition photographs of protein cuts users can enlarge for easier viewing. It also features print and e-mail capabilities - making it easy to share information with customers and colleagues - and a full Spanish translation.
The guide is now available for purchase now at www.meatbuyersguide.com and shop.namp.com.
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