Beef Carcass Fabrication
Beef Carcass Fabrication

Beef Carcass Fabrication

Price: $79.00
Item Number: CEVD0231
Topics Include:
Fabrication of a Beef Carcass
Fabrication of Beef Carcass Into Wholesale Cuts
Safety & Sanitation of Carcass Fabrication
Inspection of Fabrication Facilities
and Many More!
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.

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