Cutting and Processing Meats

Activities

Activities

  • Break down primal cuts of beef, pork, lamb, and veal into sub-primals and secondary cuts
  • Break down whole poultry into secondary cuts

 

License

Icon for the Creative Commons Attribution 4.0 International License

Meat Cutting and Processing for Food Service by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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