Directories and Buyers Guides

Who's Who in the Meat 2010
Published by Meat Trades Journal, this vital directory is crammed full of contact details for the UK and international meat industry.

Contains contact details for:
Government organisations, quality assurance schemes, trade associations, international meat companies, meat manufacturing companies, slaughterhouses and cutting plants, cold stores, supermarket meat buyers.Who's Who in Meat 2009 has been fully updated to make it even easier to use.

FREE CD-Rom with every order

UK - £40.00
EU - £42.90
ROW - £50.35

The Meat Buyers Guide
The Meat Buyers' Guide is recognised as the definitive, practical, reference book for the foodservice and butchery sectors. It contains precise definitions of virtually all cuts of beef, lamb, pork, veal, offal and bacon. Almost every cut is illustrated. The combination of written specification and colour photograph ensures that each cut is described in precise but understandable terms, so there can be no confusion between buyer and seller. Furthermore each cut has a unique code number that is compatible with computerised ordering, stock control and accounting.

This book is ideal for anyone training as a chef or butcher - or for anyone looking to further their meat knowledge.  Also ideal for EHOs.

UK - £40.00
EU - £42.90
ROW - £50.35

Fish and Shellfish
Fish and Shellfish is a comprehensive and practical guide to the whole industry. An A-Z listing of more than 130 species of seawater and freshwater fish, and shellfish, includes a colour photograph of each with description. As well as detailing shape, fin pattern, colour, lateral line, geographical location, habitat and size there is a buyers' guide. Latin, French, Italian, Spanish and Greek names for each species are included. The whole supply chain is covered through chapters on fishing methods, aquaculture, preservation, processing, retail and foodservice while sections on quality assessment and fish diseases will be of particular value to EHOs and trading standards officers.