Farmers and butchers sometimes speak different languages, especially when it comes to how meat is cut. There are a variety of common names for the same cut which can lead to miscommunication and consequently, frustration for everyone involved. To overcome this language barrier, a reference guide can be used. One such guide is the NAMP Meat Buyer’s Guide which is published by the North American Meat Processors Association.
The book contains a wealth of information. It can serve as a sort of “picture menu” for anyone who knows what they want but aren’t exactly sure what to call it. It also has information about meat grading, trimming, and sausage making. It also covers: