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The top documents tagged [retail cuts]
Classification of-commodities2204-120114234912-phpapp02
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Principles of Livestock/Poultry Evaluation and Showmanship
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Beef Grading Dr. Gretchen Hilton Assistant Professor Meat Judging Team Coach
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UNECE Specialized Section on Standardization of Meat Presentation to the Working Party on Agricultural Quality Standards (WP.7) November, 2008 By Ian King,
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Live Animal Evaluation Beef Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009
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Introduction to Live Animal Evaluation Kenneth Geuns Michigan State University Dept. of Animal Science
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2014 4-H Meats Judging Contest Retail Identification
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Brandy Starnes, ERHS, 2010 3.01 Define cutability, degree of lean, marbling, and quality features used to market beef and swine 3.02 Identify wholesale
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Principles of Marketing and Evaluating Beef Cattle
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Beef Carcass and Primal Cuts Placing Confidence Value determination Logical reasoning Personal drive Competitiveness Team work Point conveyance Responsibility
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Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE
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UNIT 11: MEATS Chapters 3, 7-9. Objectives Understanding of where meats come from Knowledge of Grading meats Appreciation for live animal meat evaluation
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