Retail Meat Cut Identification and Technology



Retail Meat Cut CD

 


 



 

 

This resource is designed to teach students how to identify retail cuts of meat, as well as other practices utilized in meat judging career development events.

This new and revised CD contains PowerPoint presentations featuring the same images as those in the Retail Meat Cut Flash Cards. More than 650 slides provide information on beef, pork, and lamb retail cut identification; location of cut on the carcass; and cooking methods, as well as primal cut identification and definitions of the different types of cuts. Tables are used to demonstrate how to properly identify each cut.

Presentations include:

• A regular set with images and text descriptions of cuts

• A practice contest that includes a combination of 25 images

• An interactive quiz that allows the user to identify the proper cut among three

New features in this revision are presentations on grading and meat formulation, worksheets to calculate yield grade and preliminary yield grade, formulation word problems, and directions on measuring the rib eye area.

Need more practice for your students? Get the Retail Meat Cut Identification and Technology Quiz Pack 10 identical CD-ROMs containing practice sets, practice contest, and interactive quizzes.

MDS100a Retail Meat Cut Identification and Technology

$99.00

MDS100a-10 Retail Meat Cut Identification and Technology Quiz Pack

$250.00

ORDER:
(800) 345-6087
FAX (217) 333-3917
E-mail pubsplus@illinois.edu
Web store pubsplus.illinois.edu

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Added to the ITCS Web site January 2014

 

 

 

 

 

 

 

 

 

 

 

 



 

(800) 345-6087
FAX (217) 333-3917
E-mail pubsplus@uiuc.edu

Web store pubsplus.uiuc.edu