Meat Trades Journal Products

• The Meat Buyers' Guide is recognised as the definitive, practical, reference book for the foodservice sector. 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.

• 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 EHO's and trading standards officers.

• Who's Who in the Meat Industry 2008 Published by Meat Trades Journal, Who's Who in Meat 2008 is crammed full of vital 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 2008 has been fully updated and contains many new sections giving it a fresh new look and making it even easier to use.

  
  Limited availability.
  AVAILABLE FROM MARCH 2008
  Ring us now 0800 6526512.