Lesson 1Pork: primal and subprimal overview (shoulder/boston butt, loin, belly, ham)This part explains how pork body breaks into main and key smaller cuts. Learners connect shoulder, loin, belly, and ham parts to softness, fat amount, and best cooking for shops and eateries.
Body position and main cut linesShoulder and Boston butt muscle partsLoin build: chops, roasts, tenderloinBelly and side: fatty and lean layersFresh ham muscles and seam linesLesson 2Beef: retail cuts and uses (ribeye, striploin/New York, tenderloin/filet, sirloin, flank, skirt, brisket)This part looks at beef shop cuts and their best food uses. It covers steaks and roasts from rib, loin, sirloin, flank, plate, and brisket, linking fat lines, meat grain, and tough parts to cooking ways.
Ribeye steaks and rib roastsStriploin and New York strip partsTenderloin and filet mignon partsTop 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 links lamb main parts to known shop cuts and menu uses. It covers racks, chops, legs, shoulders, and shanks, stressing cutting sizes, doneness, taste building, and common local preparations.
Rack of lamb: frenched and cap-on stylesRib, loin, and sirloin lamb chopsBone-in and boneless leg roastsShoulder roasts, cubes, and stew meatShanks, neck slices, and slow braisesLesson 4Poultry: species and common retail forms (whole chicken, broiler parts, turkey, duck) This part reviews main bird types and how they are cut for sale. It compares whole birds, usual cut programs, and added-value forms, pointing out yield, cooking uses, and food safety in Gambian contexts.
Broiler, roaster, hen, and spent fowl typesTurkey, duck, and other special birdsWhole bird grading and sizing systemsStandard broiler cut-up programsTray-ready, IQF, and marinated itemsLesson 5Beef: primal and subprimal overview (chuck, rib, loin, round, brisket, plate)This part explains beef body main parts and big smaller ones. Learners map chuck, rib, loin, round, brisket, and plate to muscle work, softness, and cutting choices that help selling and menu planning.
Body sides, quarters, and cutting flowChuck muscles and seam-boning choicesRib main: ribs, spinalis, and longissimusShort loin, sirloin, and tenderloin layoutRound muscles: top, bottom, and eyeBrisket, plate, and flank linksLesson 6Lamb: primal and subprimal overview (leg, loin, rack, shoulder, breast)This part details lamb body main parts and key smaller ones. Learners look at leg, loin, rack, shoulder, and breast areas, linking muscle build, fat cover, and bone marks to cutting and cooking picks.
Lamb body classes and yield gradesLeg main seams and smaller partsLoin eye, tenderloin, and sirloin areaRack build, ribs, and fat capShoulder, breast, and foreshank layoutLesson 7Poultry: retail cuts and uses (breast, thigh, drumstick, wings, bone-in vs boneless, ground/pounded)This part checks common bird shop cuts and how shape affects cooking. It compares breasts, thighs, drumsticks, wings, and ground or pounded meat, covering yield, feel, soaking, and safe handling.
Bone-in versus boneless breast partsThighs and drumsticks for dark meat dishesWing parts and size controlGround bird and shaped productsCutlets, paillards, and pounded piecesLesson 8Pork: retail cuts and uses (pork chops, pork loin roast, pork shoulder/butt, spare ribs, bacon)This part links pork main parts to daily shop cuts and menu items. It covers chops, roasts, shoulders, ribs, and bacon, stressing trim levels, size, cooking, and labels for various markets.
Center-cut and assorted pork chopsPork loin roasts and tenderloinsShoulder and Boston butt for roasts and pulled porkSpare ribs, St. Louis, and baby back ribsBacon styles, curing, and slicing choices
