and our industry. It is the most comprehensive meat and poultry identification manual available. The Sixth Edition contains an array of new features including - 54 new items: 17 beef, 9 lamb, 7 veal, 7 pork, and 14 variety meats and edible by-products. - Additional, updated, and clarified item descriptions in all sections. - 78 new photographs. - New beef value cuts, such as the Denver Cut, Chuck Delmonico Steaks, Chuck Eye Country-Style Ribs, Western Griller, and Western Tip. - An expanded beef boneless chuck section with the Chuck Roll 3-Way Chuck, providing access to key single muscles for steak and processing applications. - New lamb value cuts, including the flank, boneless pectoral meat, a notched and split short loin, a notched neck and a semi boneless lamb leg steamship. - Canadian grading standards, terminology, and cut descriptions. - Updated language to reflect current USDA, CFIA, and industry standards. - Spanish translation of meat cuts for U.S. Hispanic users and the Mexican meat trade. - New information on Australian and Canadian beef. - Updated weight ranges. - New graphics. - Expanded glossary.

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