Standing instructions: Fresh meat and poultry
- Ref. No: SA/BRA/3/1/1/5/2/10
- Format: File/Folder
- Date: 1973-1974
- Level: Item
- Extent: 1 ring binder
- Access: Open
Includes: instuctions for the meat department regarding butchering and preparartion of cuts; diagrams for the identification of cuts; storage; display; use of meat machines; pre packed meat and preparation of continental meats and instructions for the poultry department regarding frozen and fresh poultry; game and wild fowl; game; ticketing and display.
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