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Title: Meat Cut Labeling and Nomenclature Course - Version 1
Author: Ken Jakes
Category: Non-fiction
Description: A valuable guide and workbook for both beginners and experienced meat industry sector workers wishing to improve their knowledge for identifying common names and specific locations of beef, pork and lamb Primal, Sub-Primal and retail meat cuts on each carcass species.

Date Published: 2008
ISBN: 1918-0241
86 Pgs
Soft Cover Price: (taxes and shipping not included)
This book may be purchased directly from:
jakesandassociates@shaw.ca

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