Cutting and preparing beef
Publication details: Meat and Livestock Commission (MLC), 1983Edition: revised edSubject(s): Meat and livestock industry | Meat and meat industry | Meat processingDDC classification: 664.9029 LOC classification: TS1960Summary: This manual describes a method of cutting and preparing sides or quarters of beef into bone-in-primals, boneless primals and oven-ready joints, cuts or portions.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Greenmount Library | 664.92 CUT/PAM (Browse shelf(Opens below)) | 1 | Available | 146389 | |
| Book - Standard loan | CAFRE Greenmount Library | 664.92 CUT/PAM (Browse shelf(Opens below)) | 2 | Available | 145872 | |
| Book - Standard loan | CAFRE Loughry Library | TS1960 MLC/PAM (Browse shelf(Opens below)) | 1 | Available | 164638 |
This manual describes a method of cutting and preparing sides or quarters of beef into bone-in-primals, boneless primals and oven-ready joints, cuts or portions.
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