1. Home
  2. Agriculture
  3. Beef Hindquarter: Fabrication & Retail ID
Beef Hindquarter: Fabrication & Retail ID
Beef Hindquarter: Fabrication & Retail ID

Beef Hindquarter: Fabrication & Retail ID

Price: $95.00
Item Number: CEVD0299
DVD
Topics Include:
• Retail Cut Identification Characteristics
• Retail Cut Uses
• and Many More!
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

Large Wood Power Tools I: Safety, Operation & ID
Large Wood Power Tools I: Safety, Operation & ID
$95.00
Add To Cart
Animal Behavior & Welfare
Animal Behavior & Welfare
$69.00
Add To Cart
Safety in the Forest
Safety in the Forest
$69.00
Add To Cart
Shielded Stick Metal Arc Welding II
Shielded Stick Metal Arc Welding II
$115.00
Add To Cart
The Cheeseburger
The Cheeseburger
$85.00
Add To Cart
WFHS - XII: Benefits of Fertilizer to the Environment
WFHS - XII: Benefits of Fertilizer to the Environment
$50.00
Add To Cart
TOP