Retail Cut ID

Grades 9-12.

Featuring the newly approved retail cuts of the National FFA and 4-H (for all contests beginning in 2012). Organized by species, a rotation of each cut allows viewing of all angles, particularly focusing on the face of the cut. Special effects, 3-D graphics, and expert commentary provide more insight for harder-to-identify cuts. Successful former and current agriculture science instructors provide tips and advice on training teams and contest preparation. Lesson topics include muscle and bone identification, beef retail cut identification, lamb retail cut identification, pork retail cut identification, primal cut identification, cooking method, and many more. 93 minutes. Copyright 2013. Allow extra delivery time.