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Agriculture Training DVD from C.H.I.P.S.

Lamb Retail Cut ID
DVD Training

Using a live lamb, a skeleton and a lamb carcass to relate major bones and wholesale cuts to retail cuts, the experts detail 23 retail and variety cuts of lamb.

Lamb Retail Cut ID provides:

  • accepted industry names
  • identification traits (location, major muscles and bones, shape, exposed faces, size)
  • recommended cooking methods

The student learns principles of lamb cut identification.

Objectives covered include:

  1. to review the basic parts of the skeleton
  2. to identify the location and shape of various wholesale cuts
  3. to identify bone and muscle structure
  4. to identify the best cooking methods for a variety of wholesale cuts

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Lamb Retail Cut ID
DVD 17 minutes $65.00 + shipping
Texas residents please add 6.75 % sales tax

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