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.

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