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(0227) Guide to ID Meat Cuts


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Guide to Identifying Meat Cuts (AMSA) ISBN 0-88700-020-7
1998 edition. Pocket-sized Guide to Identifying Meat Cuts is a handy reference for consumers,students, and meat science professionals. It includes full-color photos, descriptions, and cooking guidelines for over 200 retail cuts of beef, pork, lamb, and veal. (55 pages)

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