TY  - BOOK
ED  - North American Meat Processors Association.
TI  - The Meat buyer's guide: beef, lamb, veal, pork, and poultry 
SN  - 0471747211 (pbk.)
U1  - 641.36 
PY  - 2007///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Meat cuts
KW  - Standards
KW  - Cooking (Meat)
N1  - Includes index
ER  -