'Beef chuck' diaporamas de présentation

Meat Identification Slide Set STUDY GUIDE

1.92k views • 145 slides

UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION

UNITED NATIONS ECONOMIC COMMISSION FOR EUROPE UNECE STANDARD RETAIL MEAT CUTS 2008 EDITION Working Party on Agricultural Quality Standards. United Nations New York and Geneva, 2008. Carcasses & Cuts. Submitted by the United States of America

440 views • 33 slides

2001 Retail Cut ID

2001 Retail Cut ID. Click on each picture to reveal the name of the retail cut. BEEF ARM POT ROAST. PORK SHOULDER ARM STEAK. BEEF BRISKET FLAT HALF BONELESS. LAMB LOIN DOUBLE CHOP. BEEF CHUCK BLADE STEAK. PORK LOIN DOUBLE CHOP. BEEF ROUND BOTTOM ROUND ROAST. BEEF ROUND EYE OF ROUND ROAST.

439 views • 32 slides

2001 Retail Cut ID

2001 Retail Cut ID. Click on each picture to reveal the name of the retail cut. BEEF ARM POT ROAST. PORK SHOULDER ARM STEAK. BEEF BRISKET FLAT HALF BONELESS. LAMB LOIN DOUBLE CHOP. BEEF CHUCK BLADE STEAK. PORK LOIN DOUBLE CHOP. BEEF ROUND BOTTOM ROUND ROAST. BEEF ROUND EYE OF ROUND ROAST.

454 views • 32 slides

Chuck Roll Training Session Technical Information

Chuck Roll Training Session Technical Information. Objectives. 1. Why Add Value to the Chuck Roll?. 2. Subprimal Names and Industry Terminology. 3. Anatomical Locations. 4. Strategic Approach. 5. C. Roll Muscles - Tenderness. 6. New Products. 7. Product/Process Specs. 8. Raw Materials.

534 views • 26 slides

Bonus Round Interactive Session

Bonus Round Interactive Session. Home. Can you identify retail cuts?.

310 views • 20 slides