To show how major bones and wholesale cuts relate to retail cuts, meat scientists utilize a live hog, a skeleton, and a pork side. Strategically placed video graphics and distinguishing identification details (location, major muscles and bones, shape, exposed faces, size) are given to help students correctly identify the 45 fresh, smoked, cured, and variety pork retail cuts presented. Recommended cooking methods are provided for each cut.
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Format: |
DVD |
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Copyright: |
1988 |
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Length: |
27 minutes |