Items (0)
|
My Account / Hi Guest
0
Items
Home
About Us
Contact Us
Home
Agriculture
Beef Hindquarter: Fabrication & Retail ID
Beef Hindquarter: Fabrication & Retail ID
Email a friend
Beef Hindquarter: Fabrication & Retail ID
Price:
$95.00
Item Number:
CEVD0299
DVD
Topics Include:
•
Retail Cut Identification Characteristics
•
Retail Cut Uses
•
and Many More!
Put me on the Waiting List
Quantity
+
-
Add to Cart
Description
Students will be able to properly identify sub-primal and retail cuts of the hindquarter, the most valuable quarter of the beef carcass. From the sub-primal cuts (i.e., shortloin, sirloin, flank and round), viewers learn identification characteristics, such as tenderness of the cut, shape and size of bone, outside fat covering, location in the sub-primal cut and amount of connective tissue. Uses of the meat cuts also are discussed. A supplement is included. Collaborators: Jerry Kelly; Jim Kidwell; Pete DeJesso.
Related Items
Quick View
Portable Wood Power Tools I: Safety, Operation & ID
$95.00
Add To Cart
Quick View
Agricultural Markets: Commodities & Contracts
$69.00
Add To Cart
Quick View
Animal Genetics
$79.00
Add To Cart
Quick View
Animal Rights
$69.00
Add To Cart
Quick View
Small Gas Engine: Maintenance
$156.00
Add To Cart
Quick View
Soil Conservation
$85.00
Add To Cart
TOP
Menu Links
Categories
×
Store Search