Meat Judging: Fundamentals (#19065)

Provides a basic introduction to the evaluation of red meat.  Dr. Mark Miller of Texas Tech discusses the fundamentals of meat judging in the facets of beef quality and yield grading, beef carcass judging, beef wholesale and retail cut judging, pork carcass judging (intact and ribbed), ham judging, lamb carcass judging (intact and ribbed) and retail cut identification.  He discusses demonstration classes, parts identification and comparison pairs in detail. (1998) – DVD (50:00), PRINT SUPPLEMENT WITH FOLLOWUP QUIZZES (20p).