Beef Forequarter: Fabrication & Retail ID
Beef Forequarter: Fabrication & Retail ID

Beef Forequarter: Fabrication & Retail ID

Price: $95.00
Item Number: CEVD0298
DVD
Topics Include:
Retail Cut Identification Characteristics
Retail Cut Uses
and Many More!
Meat judging students and workers in the retail meat industry will benefit from the presentation focusing on sub-primal cuts of the beef forequarter-the rib, short plate, chuck, brisket and foreshank. Viewers learn names of sub-primal and retail cuts and identification characteristics, such as the shape of bones in the cut, type of muscle fibers and connective tissue, location and amount of fat, as well as uses of the cut. A supplement is included. Collaborators: Jerry Kelly; Jim Kidwell; Pete DeJesso.
TOP