Lesson 1Pork: primal and subprimal overview (shoulder/boston butt, loin, belly, ham)This section explains pork carcass breakdown into primal and key subprimal cuts. Learners relate shoulder, loin, belly, and ham muscles to tenderness, fat content, and ideal cooking methods for foodservice and retail.
Carcass orientation and primal boundariesShoulder and Boston butt muscle groupsLoin structure: chops, roasts, tenderloinBelly and side: streaky fat and lean layersFresh ham muscles and seam linesLesson 2Beef: retail cuts and uses (ribeye, striploin/New York, tenderloin/filet, sirloin, flank, skirt, brisket)This section focuses on beef retail cuts and their best culinary uses. It covers steaks and roasts from rib, loin, sirloin, flank, plate, and brisket, relating marbling, grain, and connective tissue to cooking methods.
Ribeye steaks and rib roastsStriploin and New York strip portionsTenderloin and filet mignon portionsTop sirloin steaks and roastsFlank, skirt, and fajita applicationsBrisket flats, points, and barbecueLesson 3Lamb: retail cuts and uses (rack of lamb, lamb chops, leg roast, shoulder roast, shank)This section connects lamb primals to familiar retail cuts and menu uses. It covers racks, chops, legs, shoulders, and shanks, emphasising portioning, doneness, flavour development, and typical regional 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 section surveys major poultry species and how they are fabricated for sale. It compares whole birds, common cut-up programmes, and value-added forms, highlighting yield, cooking uses, and food safety considerations.
Broiler, roaster, hen, and spent fowl typesTurkey, duck, and other specialty poultryWhole 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 section explains beef carcass primals and major subprimals. Learners map chuck, rib, loin, round, brisket, and plate to muscle function, tenderness, and fabrication options that drive merchandising and menu planning.
Carcass sides, quarters, and fabrication flowChuck muscles and seam-boning optionsRib primal: ribs, spinalis, and longissimusShort loin, sirloin, and tenderloin layoutRound muscles: top, bottom, and eyeBrisket, plate, and flank relationshipsLesson 6Lamb: primal and subprimal overview (leg, loin, rack, shoulder, breast)This section details lamb carcass primals and important subprimals. Learners examine leg, loin, rack, shoulder, and breast regions, linking muscle structure, fat cover, and bone landmarks to fabrication and cooking choices.
Lamb carcass classes and yield gradesLeg primal seams and subprimalsLoin eye, tenderloin, and sirloin areaRack anatomy, ribs, and fat capShoulder, breast, and foreshank layoutLesson 7Poultry: retail cuts and uses (breast, thigh, drumstick, wings, bone-in vs boneless, ground/pounded)This section examines common poultry retail cuts and how form affects cooking. It compares breasts, thighs, drumsticks, wings, and ground or pounded meat, addressing yield, texture, marination, and food safety handling.
Bone-in versus boneless breast portionsThighs and drumsticks for dark meat dishesWing segments and portion controlGround poultry and formed productsCutlets, paillards, and pounded piecesLesson 8Pork: retail cuts and uses (pork chops, pork loin roast, pork shoulder/butt, spare ribs, bacon)This section links pork primals to everyday retail cuts and menu items. It covers chops, roasts, shoulders, ribs, and bacon, emphasising trimming levels, portion sizing, cookery, and labelling for different 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 options
