AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finderโ€™s fee. Click to see how we test and review products.

The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry by NAMI (North American Meat Institute)ย 8th Edition

All of our reviews are done independently by our team of testers and are in no way influenced by advertising or other monetary compensation from manufacturers. Click here to learn more about our unbiased product review process.

Share on:
NAMP Book

Edited by NAMI (formerly NAMP), this is the definitive reference on all the different cuts of meat, with charts, excellent photos, a glossary, and nutritional info. It is aimed at butchers, chefs, and ranchers, but a home chef can learn a lot.

A quote: “Spareribs shall consist of at least 11 ribs and associated coastal cartilages and may include portions of the sternum and diaphragm. The membranous portion of the diaphragm, close to the lean, and any portion of the diaphragm not firmly attached close to the inside surface of the ribs, shall be excluded. The lean shall not extend more than 2.0 inches (5.0 cm) past the curvature of the last rib and coastal cartilage. Heart fat on the inside surface of the ribs shall not exceed 0.25 inch (6 mm) average depth. Leaf fat shall be trimmed practically free from the diaphragm and transverse abdominis.” OK. So it’s a bit technical. But don’t let this deter you if you really want to learn about meat. The charts and pictures are worth the price alone.

Buy The Meat Buyers Guide fromย Amazon

Haven't found what you want?
Click the buttons below to search our complete database of reviews:

Product Information:

Related articles

6/22/2024

Published On: 6/21/2018

 

High quality websites are expensive to run. If you help us, weโ€™ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we donโ€™t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please donโ€™t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50ยฐF so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click to comment or ask a question...