Texana
06-07-2004, 11:40 AM
Found this over on the Klose board and thought yall might like to see it.
Posted by Bart on June 06, 2004 at 10:38:06:
Just to give you guys some background first, I used to sell meat wholesale and was also involved in the preperation of the product to be sold to institutions, resturants, hotels, schools, etc..
Ok, Everyone in here should purchase a copy of the N.A.M.P. meat buyers guide. It gives you all the details about what all the terms mean and so on. This guide has been written for meat cutters, butchers, supermarkets & end users. It has a nationally accepted numbering process for every cut of meat, and I mean every cut. All you have to do is find what you want in the guide, and give your professional meat cutter the number and wham, bam, thank you Ma'am, you've got the right stuff. The guide has pictures for every cut, including pictures of what a select, choice, and prime cut of meat should be marbled like. They are cheap too, only 50 bucks and you only need to buy it once. I take mine to my meat cutter and to Sam's club when I want a particular cut. I point and say.....thats what I want, and I get it. It really removes all the confusion from buying meat. It also cuts through all the slang terms for meat that you can sometimes have to deal with at the supermarket or elseware. check out this websie. www.namp.com
P.S. N.A.M.P stands for North American Meat Processors Association.
Posted by Bart on June 06, 2004 at 10:38:06:
Just to give you guys some background first, I used to sell meat wholesale and was also involved in the preperation of the product to be sold to institutions, resturants, hotels, schools, etc..
Ok, Everyone in here should purchase a copy of the N.A.M.P. meat buyers guide. It gives you all the details about what all the terms mean and so on. This guide has been written for meat cutters, butchers, supermarkets & end users. It has a nationally accepted numbering process for every cut of meat, and I mean every cut. All you have to do is find what you want in the guide, and give your professional meat cutter the number and wham, bam, thank you Ma'am, you've got the right stuff. The guide has pictures for every cut, including pictures of what a select, choice, and prime cut of meat should be marbled like. They are cheap too, only 50 bucks and you only need to buy it once. I take mine to my meat cutter and to Sam's club when I want a particular cut. I point and say.....thats what I want, and I get it. It really removes all the confusion from buying meat. It also cuts through all the slang terms for meat that you can sometimes have to deal with at the supermarket or elseware. check out this websie. www.namp.com
P.S. N.A.M.P stands for North American Meat Processors Association.