This video helps eliminate confusion by teaching principles of beef cut identification from general to specific. A live steer, skeleton, and a carcass side are utilized to show the wholesale cuts and major bones. Fifty-eight boneless and bone-in retail cuts are identified and shown from all angles, with accompanying tips relating to location, major muscles and bones, shape, exposed faces, and size. Video graphics help illustrate the concepts, and recommended cooking methods for the retail cuts are included.
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ISBN UPC: |
9781595353764 |
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Format: |
DVD |
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Author: |
CEV |
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Copyright: |
1988 |
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Length: |
41 minutes |