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Using the Japan New Product Guide

Using the Japan New Product Guide. Paul Clayton U.S. Meat Export Federation. Japan New Product Guide. Welcome Letter Page 1 Table of Contents Page 6 Background Of This Guidebook. USDA AMS Grading Information. USDA AMS Grading Information with details on Carcass Maturity. PAGE 2.

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Using the Japan New Product Guide

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  1. Using the Japan New Product Guide Paul Clayton U.S. Meat Export Federation

  2. Japan New Product Guide • Welcome Letter • Page 1 Table of Contents • Page 6 Background Of This Guidebook

  3. USDA AMS Grading Information USDA AMS Grading Information with details on Carcass Maturity PAGE 2

  4. High Quality—that’s Why American Beef Is Delicious And Healthy Grain Feeding Low Fat, Low Calorie Versatility PAGE 3

  5. PAGE 4 NAMP Specifications Primals are color coded on the charts and cut pages All primals are described under NAMP specifications

  6. PAGE 5 New cuts are on color coded pages. Conventional cuts are on grey pages Cuts are listed on pages 8-30

  7. Yakiniku Restaurant Steak Restaurant Family Style Restaurant Beef Bowl Restaurant Retail Supermarket Tavern

  8. Cooking Uses Green color code = Chuck Yakiniku Restaurant Beef Bowl Restaurant NAMP MBG Description, Top Blade removed Sukiyaki Beef Bowl Merchandizing Methods Yakiniku Page 10

  9. Page 19

  10. Page 20

  11. Page 26

  12. Freshness Deterioration Temperature Control NAMPOMETER Bacterial Contamination / Growth Prevention Page 31

  13. Pages 32-33 Safety Measures for Meat in the U.S. Prevention Measures for BSE

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