Meats Skills
Meats Skills
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Week 1
Retail Cuts: Understand Terminology Retail Cuts – Species, Primal, Retail, and Cookery
Placing Classes: Understanding 3 Classes and the structure
Beef Carcass Quality: Prime, Choice, Select, Standard, Commercial, Utility
Week 2
Retail Cuts: Beef
Placing Classes: Beef Carcass
Beef Carcass Quality: Understand Quality Grading Scoring – Learning the Grid
Week 3
Retail Cuts: Pork
Placing Classes: Beef Wholesale
Beef Carcass Quality: Understand Quality Grading Scoring
Week 4
Retail Cuts: Lamb
Placing Classes: Beef Retail
Beef Carcass Quality: Understand Yield Grading Scoring
Week 5
Retail Cuts: Fresh
Placing Classes: Pork Carcass
Beef Carcass Quality: Understand Yield Grading Scoring
Week 6
Retail Cuts: Processed
Placing Classes: Pork Wholesale & Retail
Beef Carcass Quality: Understand Questions in classes
Week 7
Retail Cuts: Variety
Placing Classes: Lamb Carcass
Beef Carcass Quality: Understand Questions in classes
Go to www.icevonline.com/register.
Enter the registration code: MCCAU099
After entering the registration code, fill in your information and choose a username and password.
Click "Submit".
After clicking the "Submit" button, the course will appear on your (the student’s) "My Courses" page.
Co-op - AMSA Meat Evaluation Certification
Co-op - AMSA Meat Evaluation Certification
Go to www.icevonline.com/register.
Enter the registration code: OTTMCCAU018
After entering the registration code, fill in your information and choose a username and password.
Click "Submit".
After clicking the "Submit" button, the course will appear on your (the student’s) "My Courses" page.
PowerPoint - Meat Science & Food Safety (Downloadable Version).pptxmeat_judging_tutorial.pdfMI Ag Teachers Conference Meat Judging (1).pptYield grade equations.docxYield Grading Worksheet.xlsxMeats Judging Classes With Notes.pdf
2012-Retail-ID-With-Codes.pdfGoogle Sites
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