CUL1405
On this page, find course info and readings for Chef Scaife's CUL1405 Skills of Meatcutting class.
CAFE Vision Videos
- Cafe Vision Streaming MediaVarious culinary videos such as lamb fabrication, chicken fabrication to fish fabrication and more.
Various culinary videos such as lamb fabrication, chicken fabrication to fish fabrication and more.
Books
The Meat Buyers Guide by Call Number: TX373 .M38 2010 at Reference DeskPublication Date: c2010At Reference Desk.
Course Description and Syllabus
Course Description:
"Purchasing, receiving, evaluating and proper storage procedures are discussed. Emphasis is placed on primal and sub-primal cuts, federal inspections, grading, yields and the classification of meats, poultry and game. Laboratory activities include hands-on fabrication of pork, beef, poultry and lamb".
Applegate Farm
Humane Slaughter House Videos
Animalhandling.org´s Glass Walls Project
Two videos: Video Tour of a Pork Packing Plant and Video Tour of a Beef Packing Plant
Electronic Meat Buyer´s Guide
This electronic version is interactive and some of the features include:
- Print and e-mail capabilities
- Complete Spanish translations
- Professional photography with an enlarge feature
- Information on Canadian grading and nomenclature
- Video cutting demonstrations
- Endorsed by 22 industry organizations
Note: You must use a username and password to access the electronic version. Please ask your librarian or instructor for this information. Only 5 simultaneous users can utilize the book at a time. Please log out when done.
Chef Scaife's Reserves
- The Complete Round the World Meat Cookbook byCall Number: TX 749 .W26 1967
These items are located at the Harborside Library behind the reference desk.
The Complete Meat Cookbook by Call Number: TX 749 .A36ISBN: 9780395904923Publication Date: 1998-11-05
