Lamb Butchery - Meat Retail

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Description

This practical handbook introduces the classification and various cuts which can be obtained from a sheep carcass. The DVD presents various methods of breaking a lamb carcass including the preparation, slicing, cutting, boning, rolling and trimming of all traditional lamb cuts. The DVD was produced in 1999.
Duration: 48 minutes.

Classifications

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

Competency Field
Hospitality

National Code - Training.gov.au
MTMPR201B: Prepare and operate bandsaw, MTMR101B: Identify species and meat cuts, MTMR102B: Trim meat for further processing, MTMR201B: Break and cut product using a bandsaw, MTMR309B: Prepare roll sew and net meat, MTMR319A: Break carcases for retail sale, MTMSR301B: Break carcase into primal cuts

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-758

TAFE SA

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