The presentation examines the elements and principles of judging five wholesale cut classes (rounds, loins, shortloins, ribs and oven-prepared ribs) and three retail cut classes (T-Bone, porterhouse and blade steaks). Eight demonstration classes are shown, placed and discussed. Then, two sets of 10 practice questions are provided. A superb training video presenting exactly what the beginning judging student needs to know. A supplement is included.