Pork Retail Cuts Identification – DVD
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Product Details
Includes an intact pork carcass used to relate major bones, muscles, and wholesale cuts to retail cut ID; 45 fresh, smoked and cured, and variety pork retail cuts are explained; features accepted industry names with hints relating to size, color, shape, and anatomical location; and recommended cooking methods for each cut. Broadcast-quality equipment was used to teach and maintain interest. 27 minutes. Copyright 1988.
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