Meat Judging Practice (#19066)

Four sections, each with 6 classes, feature more than 120 retail cuts of beef, lamb and pork for identification.  At the end of each class, the species, primal cut and retail are displayed.  Also included are beef carcasses for quality grading, judging classes of carcasses and/or sub=primal cuts and questions pertaining to a class of retail cuts.  Official placings are provided. (2000) – DVD  (117 min.)