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Lamb Retail Cut Identification - DVD

Item #: CEV-0254
Our Price: $65.00
 
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Description 

Using a live lamb, a skeleton, and a lamb carcass to relate major bones and wholesale cuts to retail cuts, the experts detail 23 retail and variety cuts of lamb. Accepted industry names, identification traits ((location, major muscles and bones, shape, exposed faces, size), and recommended cooking methods are provided. Video graphics help student retain the volume of information presented in this video.
ISBN UPC: 9781595353788
Format: DVD
Author: CEV
Copyright: 1988
Length: 17 minutes

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