Forequarter Beef Butchery - Meat Retail

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Description

This practical handbook is an introduction to various breeds of cattle and the characteristics of the carcasses produced by selective breeding programs. The handbook is designed so the student can gain knowledge and experience in the break up, boning, rolling and basic selling and display of a forequarter beef. The DVD covers: the identification and breaking processes of the forequarter beef and boning, rolling, slicing, cutting and trimming of the primal cuts derived from beef forequarter. The DVD was produced in 1999.
Duration: 53 minutes.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Competency Field
Hospitality

National Code - Training.gov.au
MTMR101B: Identify species and meat cuts, MTMR309B: Prepare roll sew and net meat, MTMR319A: Break carcases for retail sale, MTMSR201B: Prepare and slice meat cuts, MTMSR302B: Prepare primal cuts

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-754

TAFE SA

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