Lamb Retail Cuts Identification – DVD
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Product Number: C29131N Price: $65.00 |
PRODUCT DETAILS
An intact lamb carcass is used to relate major bones, muscles, and wholesale cuts to retail cut ID; 23 retail and variety (beef, pork, and lamb) cuts are explained; features accepted industry names with helpful hints relating to size, shape, color, and anatomical location; and recommended cooking methods. Produced for efficient learning at the college, FFA, FHA, and 4-H levels. 17 minutes. Copyright 1988.
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