The North American Meat Institute Foundation (NAMIF) released an updated version of its popular Yellow Pages, a meat and poultry resource guide that provides important consumer information and answers to commonly asked questions about the meat supply, preparation and cooking and nutrition.  

“Yellow Pages is the most comprehensive guide to the basics on meat selection, purchasing, storage, cooking, nutrition and safety,” says NAMI President and CEO Barry Carpenter.  “This valuable resource is a must-have for any consumer, student and industry professional searching for a complete collection of essential meat information in a single publication.”

Originally published in 1994, Yellow Pages is compiled by NAMIF staff using information collected from industry experts and the most recent government resources available. This updated version includes details on:

• the livestock upbringing process
• inspection systems
• data on meat consumption
• nutritional information and calorie counts for various types of meat
• preparation methods, cooking and storage best practices by meat cut/type

There’s also a glossary to help consumers make informed choices at the retail level.