Meat Cutting
Cutting a Lamb Carcass for Retail
From the many different Chop cuts to Leg of Lamb, learn the ins and outs of lamb fabrication from Dr. Gregg Rentfrow.
Meat Cutting
Cutting Up a Whole Chicken
Dr. Gregg Rentfrow has a few ideas and suggestions about cutting up a chicken into sellable parts for your customers.
Meat Cutting
Filleting or Pan Frying Fish
Dr. Rentfrow takes us through two fundamental methods of fish cutting – pan frying preparation for smaller pan fish and fileting for larger game fish.
Meat Cutting
Pork Carcass Fabrication
Watch this detailed video from the University of Kentucky for a good look at the cuts of pork you typically sell to your customers.
Meat Cutting
Chicken Cuts Explained
The most common cuts of chicken have official names and descriptions, as outlined in this downloadable PDF.
Meat Cutting
Beef Cuts on a Budget
Improve your working knowledge of the most popular and budget-friendly beef cuts for your retail audience. Learn carcass location, nutrition details and more.
Meat Cutting
Fabricating Beef Subprimals for Retail Sale
From general instructions for forequarter, hindquarter and ribbing fabrication to a more detailed look at chuck eyes, ribeyes, sirloin, shoulder cuts and more.
Meat Cutting
The Basics of Beef Cut Fabrication
From skirt steaks to rump roasts, learn the basics of fabricating a beef carcass for your customers.
Meat Cutting
An Inside Look at Beef
Learn your way around muscle names, locations and functions and gain a better understanding of the entire beef carcass.
Meat Cutting
Creating More Value in Beef Cuts
Learn how up-and-coming beef cuts can help you pull more value out of your next beef carcass with this rich online resource that includes location diagrams and nutrition data.