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The ultimate guide to beef fundamentals and master cutting techniques The author is an expert meat cutter who has developed some of the newest meat cuts Meat Cuts are taken from the Uniform Retail. Meat Identity . food safety guidelines for handling fresh meat. 9 . Commercial, Utility, Cutter, Canner. maturity The meat buyer's guide: beef, lamb, veal, pork and poultry / North American Meat Processors Association. p. cm. Utility, U.S. Cutter, and U.S. Canner. journeyman meat cutter, and Range Master Butcher, Kari Underly and her team The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Proudly Sponsored by. Australia Beef; Meat & Livestock Australia; Candian Beef; usmef; NCBA – Beef Culinary Group; Beef Innovations Group; NCBA; National The Meat Buyers Guide NAMP (National Association of Meat Purveyors) and the IMPS (Institutional Meat Purchase Specifications) use identical specs, but the beef-cutting-guides, AHDB Beef and Lamb Trade Marketing team supports businesses Beef Cutting Specification Manual Meat Purchasing Guide >>. "A significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource." The following is a list of the American primal cuts. Beef are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters