Directories and Buyers Guides

Who's Who in the Meat 2012

Published 24th February 2012
Published by Meat Trades Journal, Who's Who in the Meat 2012 is the industry’s biggest, best and longest established directory and the original guide to the modern UK meat sector. The 24th edition is crammed full of vital contact details for the UK and international meat industry and is the only guide you will need to making the right contacts in the sector.

Contains contact details for:
Government organisations, quality assurance schemes and training, trade and professional associations, international meat companies, importers, exporters, wholesalers, auctions, meat manufacturing companies, slaughterhouses and cutting plants, cold stores and supermarket meat buyers.

Each year Who's Who in the Meat is fully and thoroughly updated to make it easier for you to find the right contact first time, every time.

UK - £49.95 incl pp
For EU & ROW price on application

The Meat Buyers Guide
The Meat Buyers' Guide is recognised as the definitive, practical, reference book for the foodservice and butchery sectors. It contains precise definitions of virtually all cuts of beef, lamb, pork, veal, offal and bacon. Almost every cut is illustrated. The combination of written specification and colour photograph ensures that each cut is described in precise but understandable terms, so there can be no confusion between buyer and seller. Furthermore each cut has a unique code number that is compatible with computerised ordering, stock control and accounting.

This book is ideal for anyone training as a chef or butcher - or for anyone looking to further their meat knowledge.  Also ideal for EHOs.

UK - £40.00 incl pp
For EU & ROW price on application

Fish and Shellfish
Fish and Shellfish is a comprehensive and practical guide to the whole industry. An A-Z listing of more than 130 species of seawater and freshwater fish, and shellfish, includes a colour photograph of each with description. As well as detailing shape, fin pattern, colour, lateral line, geographical location, habitat and size there is a buyers' guide. Latin, French, Italian, Spanish and Greek names for each species are included. The whole supply chain is covered through chapters on fishing methods, aquaculture, preservation, processing, retail and foodservice while sections on quality assessment and fish diseases will be of particular value to EHOs and trading standards officers.