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CUL 1405: Skills of Meatcutting (Scaife): Pork

The LibGuide for Culinary 1405, Chef Scaife's "Skills of Meatcutting".

Blood Sausage

Blood sausage segment from Anthony Zimmerman show:

Photo by Kai Hendry

Test Your Knowledge

Meat Cuts Quiz

Books

Pigs and Pork by Gabriele Roveda; Daniel Garavini
Call Number: TX749 .G37
Garde Manger by Culinary Institute of America (CIA) Staff
Call Number: TX830 .G37 2012
ISBN: 9780470587805
Publication Date: 2012-04-16

Pork Web Links

National Pork Board 25th Anniversary - How Piggies are Treated
"The National Pork Board is celebrating our 25th anniversary in 2010. Watch this video to learn how the Checkoff started and where it is going in the future."
Arkansas-based Tyson to audit treatment of animals
Humane Society Hopes To Change Pork Farm Practices, Buys Shares In Financial Services Companies

Pork

Judging Pork Carcasses

by:
siouxcounty4hmeats

Hog Diagrams