MPSANO PRESS — Vol. XXI
The Meat Buying Guide.
Cuts, Grades, Butcher Scripts
32
Pages
45 minutes
Reading
5
Chapters
Meat buying was once a common skill. It is now a language most men do not speak.
This card restores the vocabulary: the cuts, the grades, the labels, and the questions to ask.
By the last page you will walk into any butcher and leave with exactly the meat you meant to buy.
Table of contents
- 01The Grading Systems
- 02Beef, Pork, Lamb Cuts
- 03Poultry & Game
- 04The Organ Chapter
- 05The Butcher Script
Continue the series