Meats Judging: Retail Cut ID, Grading, and Placing Videos
Here's a list of the (40) Meats Judging ID, Grading, and Placing videos featured on the plowvideos.com website:
Beef Retail Cut ID (16)
- Porterhouse vs T-bone Steak
- Parts Of A T-bone Steak
- Rib Eye Roast Boneless & Bone-in
- Ribeye Steak Lip On & Boneless
- Chuck Eye Steak & Roast
- Top Blade Steak & Flat Iron
- Shoulder Pot Roast
- Bottom Round Roast & Steak
- Eye Round Roast & Steak
- Beef Top Round
- Beef Round Steak Parts
- How Muscle Fibers Help With ID
- Mock Tender Roast
- Beef Mock Tender vs Tenderloin
- Beef Tip Roast and Steak
- Beef Top Sirloin and Cap Steaks
Pork Retail Cut ID (7)
- Pork Primals Overview
- Pork Blade Boston Roast
- Pork Cuts From The Loin
- Pork Loin Roast vs Rib Roast
- Pork Cutlet And Sirloin Roast
- Pork Boneless Loin Cuts
- Pork Cube Steak Comparison
Lamb Retail Cut ID (6)
- Lamb Loin Portion
- Lamb Rib Portion
- Lamb Leg Portion
- Lamb Arm Chop
- Lamb Breast Portion
- Lamb Shank
Preparing In The Classroom (8)
- Training for Quality Grading
- Learning to Estimate REA And BF
- Training for The Yield Grading Math
- Ways to Train For Fat Thickness Estimation
- Ways to Train For Carcass Evaluation
- Preparing for Placing Classes
- How To Take Notes on Question Classes
- A System For Keep/Cull Classes
Training Tips (3)
- Utilizing Local Resources
- Primal To Retail Cut Analogy
- Most Common Mistake Teaching ID
