Meats Judging: Retail Cut ID, Grading, and Placing Videos
Mar 13, 2024
Use these 40 videos to train for the Meats Judging CDE on Retail Cut ID, Grading, and Placing
Beef Retail Cut ID (16)
- Porterhouse vs T-bone Steak
- Parts of A T-bone Steak
- Rib Eye Roast Boneless & Bone-in
- Ribeye Steak Lip On & Boneless
- Chuck Eye Steak & Roast
- Top Blade Steak & Flat Iron
- Shoulder Pot Roast
- Bottom Round Roast & Steak
- Eye Round Roast & Steak
- Beef Top Round
- Beef Round Steak Parts
- How Muscle Fibers Help with ID
- Mock Tender Roast
- Beef Mock Tender vs Tenderloin
- Beef Tip Roast and Steak
- Beef Top Sirloin and Cap Steaks
Pork Retail Cut ID (7)
- Pork Primals Overview
- Pork Blade Boston Roast
- Pork Cuts From The Loin
- Pork Loin Roast vs Rib Roast
- Pork Cutlet and Sirloin Roast
- Pork Boneless Loin Cuts
- Pork Cube Steak Comparison
Lamb Retail Cut ID (6)
- Lamb Loin Portion
- Lamb Rib Portion
- Lamb Leg Portion
- Lamb Arm Chop
- Lamb Breast Portion
- Lamb Shank
Preparing In The Classroom (8)
- Training for Quality Grading
- Learning to Estimate REA And BF
- Training for The Yield Grading Math
- Ways to Train For Fat Thickness Estimation
- Ways to Train For Carcass Evaluation
- Preparing for Placing Classes
- How To Take Notes on Question Classes
- A System For Keep/Cull Classes
Training Tips (3)
- Utilizing Local Resources
- Primal To Retail Cut Analogy
- Most Common Mistake Teaching ID
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