Available June 2018 in hard cover, and includes 1300 color images & diagrams.
This project was a joint venture between the Alberta Agriculture & Forestry the CPMCA, Canada Beef, Canada Pork International, Malabar Super Spice Company, Prince Albert Polytechnic-Saskatchewan, Thompson Rivers University (TRU), Northern Alberta Institute of Technology (NAIT) and Stuffers Supply with over 40 other industry related sectors contributing to the project.
The CPMCA “Manual of Meat Cutting and Processing” In service since 1992 and used in Meat cutter training Programs across Canada and other Industry sectors; has under gone a complete up-grade from black & white text in a binder, to a full color, hard cover text.
The CPMCA is a not for profit group registered under the Alberta societies act.
Corporate access number: 505621011
“Canadian Professional Meat Cutting” includes 12 Chapters covering a broad range of topics.