The North American Meat Institute Foundation this week released an updated version of its Yellow Pages meat and poultry resource guide, providing consumer information and answers to commonly asked questions about the meat supply, preparation and cooking and nutrition.
The print edition of the guide is $25 for members and $50 for non-members. The digital edition is free for members and $99 for non-members.
The new Yellow Pages discusses the process by which livestock and poultry are raised, and describes aspects of the inspection system that ensure the safety and wholesomeness of the meat and poultry supply.
The guide also provides details about meat consumption and highlights a glossary of common meat terms to help consumers choose among the variety of products available at retail.
In addition, the guide includes a section devoted to meat's nutrition, underscoring the numerous vitamins and minerals meat offers, and reviews the calorie counts and preparation methods of various cuts of meat. Cooking and storage techniques, such as suggested oven and internal temperatures, and safe food handling practices are explained in-depth.
"Yellow Pages is the most comprehensive guide to the basics on meat selection, purchasing, storage, cooking, nutrition and safety," said NAMI President and CEO Barry Carpenter. "This valuable resource is a must-have for any consumer, student and industry professional searching for a complete collection of essential meat information in a single publication."
Yellow Pages was first published in 1994.