Evaluating Ready-To-Cook Turkeys and Broilers – DVD

Product Details

A step-by-step explanation of how to correctly place a ready-to-cook turkey. 1993 USDA carcass grading standards are applied to the National FFA Poultry Judging Contest. Also provides instruction in grading broiler classes using USDA grading standards. 56 minutes. Copyright 1994.

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