Lesson 1Pork: primal and subprimal overview (shoulder/boston butt, loin, belly, ham)This part describes how pork is divided into main and key sub-parts. Learners connect shoulder, loin, belly, and ham areas to softness, fat levels, and best cooking methods for shops and services.
Carcass setup and main cut linesShoulder and Boston butt muscle partsLoin build: chops, roasts, tenderloinBelly and side: streaky fat and lean partsFresh ham muscles and seam patternsLesson 2Beef: retail cuts and uses (ribeye, striploin/New York, tenderloin/filet, sirloin, flank, skirt, brisket)This part highlights beef retail pieces and their top cooking uses. It includes steaks and roasts from rib, loin, sirloin, flank, plate, and brisket, linking fat patterns, grain, and tough tissues to cooking styles.
Ribeye steaks and rib roastsStriploin and New York strip sectionsTenderloin and filet mignon sectionsTop sirloin steaks and roastsFlank, skirt, and fajita usesBrisket flats, points, and barbecueLesson 3Lamb: retail cuts and uses (rack of lamb, lamb chops, leg roast, shoulder roast, shank)This part ties lamb main parts to known retail cuts and menu ideas. It covers racks, chops, legs, shoulders, and shanks, stressing portion sizes, cooking levels, taste building, and common local preparations.
Rack of lamb: frenched and cap-on typesRib, loin, and sirloin lamb chopsBone-in and boneless leg roastsShoulder roasts, cubes, and stew meatShanks, neck slices, and slow cooksLesson 4Poultry: species and common retail forms (whole chicken, broiler parts, turkey, duck)This part reviews main poultry types and how they are cut for sale. It compares whole birds, usual cut programs, and added-value forms, noting yields, cooking uses, and safety points.
Broiler, roaster, hen, and spent fowl kindsTurkey, duck, and other special poultryWhole bird grading and size systemsStandard broiler cut-up programsTray-ready, IQF, and marinated goodsLesson 5Beef: primal and subprimal overview (chuck, rib, loin, round, brisket, plate)This part explains beef carcass main parts and key sub-parts. Learners map chuck, rib, loin, round, brisket, and plate to muscle roles, softness, and cutting choices that guide sales and menu plans.
Carcass sides, quarters, and cutting flowChuck muscles and seam-boning choicesRib main: ribs, spinalis, and longissimusShort loin, sirloin, and tenderloin setupRound muscles: top, bottom, and eyeBrisket, plate, and flank linksLesson 6Lamb: primal and subprimal overview (leg, loin, rack, shoulder, breast)This part details lamb carcass main parts and vital sub-parts. Learners study leg, loin, rack, shoulder, and breast areas, connecting muscle build, fat cover, and bone marks to cutting and cooking picks.
Lamb carcass classes and yield gradesLeg main seams and sub-partsLoin eye, tenderloin, and sirloin zoneRack body, ribs, and fat capShoulder, breast, and foreshank setupLesson 7Poultry: retail cuts and uses (breast, thigh, drumstick, wings, bone-in vs boneless, ground/pounded)This part looks at common poultry retail cuts and how shape affects cooking. It compares breasts, thighs, drumsticks, wings, and ground or pounded meat, covering yield, feel, soaking, and safety handling.
Bone-in versus boneless breast partsThighs and drumsticks for dark meat mealsWing parts and portion controlGround poultry and shaped goodsCutlets, paillards, and pounded bitsLesson 8Pork: retail cuts and uses (pork chops, pork loin roast, pork shoulder/butt, spare ribs, bacon)This part connects pork main parts to daily retail cuts and menu items. It includes chops, roasts, shoulders, ribs, and bacon, focusing on trim levels, portion sizes, cooking, and labels for various markets.
Center-cut and mixed pork chopsPork loin roasts and tenderloinsShoulder and Boston butt for roasts and pulled porkSpare ribs, St. Louis, and baby back ribsBacon types, curing, and slicing choices
