Practice Retail Cut Judging
DVD Training

Students evaluate seven classes of retail cuts:

• beef (porterhouse, beef blade and T-bone steaks)
• pork (loin and blade chops)
• lamb (loin and blade chops)

A view of entire classes and individual cuts aids in decision-making.

Five questions and answers are presented.

Placings, cuts and oral reasons by G.W. Davis, Ph.D., meat scientist, appear at the end of each class.

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