Beef Hindquarter: Fabrication & Retail ID-CEVD0299

Beef Hindquarter: Fabrication & Retail ID

Price: $95.00

Item Number: CEVD0299

DVD

Topics Include:

• Retail Cut Identification Characteristics

• Retail Cut Uses

• and Many More!

Quantity

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.

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Beef Hindquarter: Fabrication & Retail ID

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