'Short loin' diaporamas de présentation

BEEF IDENTIFICATION

BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS.

479 views • 39 slides

532 views • 35 slides

Beef Primal Cuts

Beef Primal Cuts. Chuck Shank Rib Short Plate Short Loin Flank Sirloin Round. Retail cuts of meat. Cross Rib Pot Roast. Cross Arm Pot Roast. Boneless Shoulder- pot roast. Chuck shoulder Steak. Chuck short ribs. Flanken-Style ribs. 7-Bone Pot Roast. Chuck Blade Roast.

734 views • 27 slides

RETAIL CUTS OF BEEF

RETAIL CUTS OF BEEF. WHOLESALE VS. RETAIL. Wholesale cuts are those which are shipped from the packing plant to Butchers and Grocers for further Processing into smaller cuts. Retail Cuts are the smaller cuts that you and I buy at the Grocery Store or Butcher Shop.

619 views • 20 slides

Verbals

415 views • 14 slides

Slaughter Overview and Cuts of Beef

Slaughter Overview and Cuts of Beef. Carcasses. Lamb carcasses are usually sent to the cooler whole as they are much smaller Hog carcasses are split into sides by cutting down the backbone. Beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water

444 views • 13 slides