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
• Tra
...