Meat Buyer's Guide
From its inception in 1961, The Meat Buyer’s Guide has been the premier resource publication for foodservice purchasers, educators, students, meat processing companies, and the many others who deal with the public and our industry. The Guide has been revised a number of times since its origin, most recently in 1997.
This present edition of The Meat Buyer’s Guide not only includes new information and a new look, but it also incorporates our 1999 premiere publication The Poultry Buyers Guide. This combination of our two prestigious resource publications
makes available in one volume the newest and most authoritative version of our widely regarded and renowned publications.