Meats Judging: Retail Cut ID, Grading, and Placing Videos

February 11, 2024

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 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