THE MEAT BOARD MEAT BOOK by Barbara Bloch

THE MEAT BOARD MEAT BOOK

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KIRKUS REVIEW

An eminently useful handbook for anyone who prepares meals. Bloch, in conjunction with the National Live Stock and Meat Board, explains how to get best value at the meat counter. All popularly available supermarket cuts are illustrated with easy-to-recognize color plates. In addition, meat grading--including the 1976 upgrading of Choice to Prime and Good to Choice--is discussed from marbling to yield. The book covers beef, veal, lamb, and pork as well as variety meats and sausages. Recognizing that ""there are just too many names for the various cuts of meat,"" the Meat Board has developed a uniform system of positive meat identification standards, a first step toward clarity in dealing with the store which packages half a dozen cuts as ""London Broil."" The dangers of buying a carcass ""untrimmed,"" the number of servings per pound loin chops will yield, timetables for broiling and roasting, the mysteries of carving--all this and more should reassure the consumer. Not to mention the extras like a list of key meat words (breast, boiled, kidneys, meatball) in German, French, Italian, and Spanish.

Pub Date: Oct. 16th, 1977
Publisher: McGraw-Hill