home
Items (0)
|
My Account / Hi Guest
0
Items
Home
About Us
Contact Us
Home
Agriculture
Beef Forequarter: Fabrication & Retail ID
Beef Forequarter: Fabrication & Retail ID
Email a friend
Beef Forequarter: Fabrication & Retail ID
Price:
$95.00
Item Number:
CEVD0298
DVD
Topics Include:
•
Retail Cut Identification Characteristics
•
Retail Cut Uses
•
and Many More!
Put me on the Waiting List
Quantity
+
-
Add to Cart
Description
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.
Related Items
Quick View
Acids & Bases in Food Science
$115.00
Add To Cart
Quick View
Animal Rights
$69.00
Add To Cart
Quick View
Animal Societies
$69.00
Add To Cart
Quick View
Safety & Operation of Tools
$195.00
Add To Cart
Quick View
Selection & Care Market Lambs
$75.00
Add To Cart
Quick View
WFHS - XIV: Western Laws Relating to Fertilizer Materials
$50.00
Add To Cart
TOP
Menu Links
Categories
×
Store Search