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30 May 2016 From steaks to roasts, sausages to casseroles, From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat. Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual
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Since the Department is the custodian of the “Meat Safety Act” (Act 40 of 2000) it is fitting that the. Department set the standards required for meat inspection personnel. It was decided to write a manual containing a minimum norm of required knowledge for all persons involved with meat hygiene in abattoirs as well as doing
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