The basic anatomy of the forequarter and hindquarter, retail yield and historical principles of fabrication are given in the program. Students view a demonstration of ribbing and breaking the forequarter into wholesale cuts and fabrication of both boneless and bone-in retail cuts from the chuck, rib, plate, brisket, foreshank, loin, round and flank. Fundamentals of beef grading, proper equipment used in fabrication, safety and sanitation are discussed. A supplement is included. Collaborator: G.W. Davis, Ph.D.