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Meat Manual: Identification - Buying - Cooking


A 1945 brochure produced by the National Live Stock and Meat Board. Contains graphic guides showing meat cuts and bone charts of beef, veal, pork, and lamb. Also has cooking timetables for roasting, braising, broiling, and simmering.

Nick on front cover. Back cover slightly worn. Pages have yellowed. Otherwise this book is in very good condition.

  • Availability: 1 In Stock

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