Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and subprimal meat cuts in beef
- Identify the location of anatomy in meat cuts and bones on beef
- Describe cooking methods for cuts of beef
Course Duration: 15m