Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking.
This course has the following objectives:
- List the types of primal and sub-primal veal cuts
- Describe cooking methods for cuts of veal
- Identify the location of anatomy in meat cuts on veal
Course Duration: 12m