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Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Beef, lamb, veal, and pork may be purchased in some or all of these forms. Mutton and goat are also given NAMP classification numbers, as indicated in Table 15.2, but they have minimal importance in North American food service and are not covered here.

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