Listen as meat expert and successful coach, Mark Miller, Ph.D., Texas Tech University, provides instruction for these facets of meat judging:
à Beef quality and yield grading
à Beef carcass judging
à Beef wholesale and retail cut judging
à Pork carcass and ham judging
à Lamb carcass judging
à Retail cut identification
Not only is this an excellent introductory instrument, but also a great —“refresher—_ tool for any meats judging program.