Prepare Specialised Meat Cuts - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Preview
  • YouTube thumbnail

Description

This DVD presents the methods and procedures involved in preparing master trim beef cuts, trim lamb cuts and new fashioned pork cuts. The DVD was produced in 1999.
Duration: 98 minutes.

Classifications

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

Competency Field
Hospitality

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-765

TAFE SA

Related Resources


Lamb Butchery - Meat Retail

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.

DVD$16.95
Learner Guide$29.00

Store Meat Products - Meat Retail

This Learning Guide covers the following units of competence: • Store meat product – MTMR103C • Monitor meat temperature from receival of sale – MTMR109B • Select, weigh and package meat for sale – MTMR203C.
When you have completed this Learning Guide you will be able to • correctly store meat products • rotate stock • maintain clean holding rooms • monitor temperature of meat products • monitor temperature of cool room and display cabinet • select, weigh and package meat for sale.

Learner Guide$28.00

Communication in the Workplace - Meat Retail

Communication at an interpersonal level is the focus of this learning guide.

Learner Guide$27.00