The Meat Institute and American Meat Science Association (AMSA) recently released the updated 10th edition of the Meat Buyer’s Guide, the industry’s resource for standardized meat and poultry purchasing specifications, product identification and communication.

First published in 1961, the Meat Buyer’s Guide summarizes USDA’s Institutional Meat Purchase Specifications (IMPS) and includes supplementary product photography, descriptions, and technical information used throughout the meat and poultry supply chain. Widely utilized across the United States and internationally, the Guide serves federal, state, and local government agencies, foodservice providers, processors, exporters, universities, retailers, distributors, and industry associations.

The 10th edition features more than 100 new and updated product images, along with revised specifications, standardized terminology and updated item numbers designed to help users order with confidence, ensure product consistency, support employee training and strengthen communication with customers and suppliers. The edition also incorporates the latest draft Institutional Meat Purchase Specifications (IMPS) updates available from USDA Agricultural Marketing Service.

Additional updates in the 10th edition include:

• Expanded beef variety meats specifications, including 12 additional items
• New and updated Purchaser Specified Options (PSOs) across multiple product categories
• Revised weight ranges for beef and veal products
• Updated processed meats and poultry sections reflecting current industry practices
• More than 30 industry experts contributed to the review and development of the new edition, helping ensure the Guide remains the most trusted and comprehensive resource for meat and poultry product specifications and procurement.

“The Meat Buyer’s Guide has been an essential industry resource for decades, and we are proud to continue its legacy through our partnership with AMSA,” said Julie Anna Potts, president and CEO of the Meat Institute. “This updated edition reflects the evolving needs of the industry while preserving the standardized language and technical accuracy professionals rely on every day.”

Collette Kaster, CEO of the American Meat Science Association, said, “The technical expertise of AMSA members helps ensure the guide remains relevant for today’s industry while also supporting the development of future meat scientists, meat buyers, product developers, and other industry professionals. Equally important, the guide continues to serve as a valuable teaching resource in classrooms and training programs where students learn the language, specifications, and fundamentals of the meat industry.”

The 10th edition of the Meat Buyer’s Guide is available to order through the AMSA website and starts shipping June 1, 2026.

Source: Meat Institute