The Complete Handbook of Fresh & Frozen Meats
A practical reference for buyers, butchers, chefs, and food businesses on selecting, handling, storing, and troubleshooting meat from slaughter to plate
by Alumigogo Books
non-fiction
Know what you're buying, how to store it, and what to do when it's wrong. A practical reference for the professional meat buyer.
About this book
Fresh and frozen meat is one of the highest-value, most perishable product categories a food business handles. A single mistake in receiving, storage, or thawing can cost you a whole shipment, a health inspection violation, or a table full of unhappy customers. Yet most of the information available to buyers is either a packer's glossy brochure or an internet forum argument. This handbook cuts through both, giving you a clear, technical grounding in the product itself: what defines 'fresh,' what freezing does to muscle tissue, what the grade stamps actually mean, and how to write a specification that gets you exactly what you paid for.
Reader Reviews
Ryan Brown
★★★★★I'm a purchasing manager for a mid-sized catering company and I've been looking for something like this for years. The first chapter alone cleared up a lot of confusion I had about what 'fresh' actually means versus what my suppliers told me. The only reason it's not five stars is that I wish the specifics on certifying body contact info had been included, but I understand why they weren't. Overall, a genuinely useful reference I've already used twice this week.