Mexican Meat Buyer's Guide ReleasedTuesday, March 31, 2015
(North American Meat Institute)
Francisco Gurría Treviño, general coordinator of Mexican livestock, last week presented the third edition of the Mexican Meat Buyer's Guide, which was produced by the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA) through consultation with the Mexican Committee of System-Producto Bovine Meat. The third edition of the Mexican guide for the first time features the Institutional Meat Purchase Specifications (IMPS) for all of the included meat cuts. Prior to publication, NAMI and the U.S. Meat Export Federationreviewed the IMPS code for each of the cuts.
Earlier this year, NAMI released the eighth edition of The Meat Buyer's Guide® , the authoritative source on meat and poultry identification in North America. The Guide's eighth edition is the first universal meat-cut reference for the U.S., Canada and Mexico.share on facebook share on twitter