Lesson 1Pork: primal and subprimal overview (shoulder/boston butt, loin, belly, ham)This part explains how pork carcass breaks down into primal and key subprimal cuts. You'll link shoulder, loin, belly, and ham parts to tenderness, fat levels, and best cooking methods for eateries and shops.
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 part looks at beef retail cuts and their top cooking uses. It covers steaks and roasts from rib, loin, sirloin, flank, plate, and brisket, linking marbling, grain, and tough bits 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 part connects lamb main parts to common retail cuts and menu uses. It covers racks, chops, legs, shoulders, and shanks, stressing portioning, doneness, flavour building, and usual 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 poultry types and how they get cut for sale. It compares whole birds, usual cut-up ways, and added-value forms, noting yield, cooking uses, and food safety points.
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 part explains beef carcass main primals and big subprimals. You'll map chuck, rib, loin, round, brisket, and plate to muscle roles, tenderness, and cutting options for sales and menus.
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 part details lamb carcass main primals and key subprimals. You'll check leg, loin, rack, shoulder, and breast areas, linking muscle build, fat cover, and bone marks to cutting 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 part checks common poultry retail cuts and how form affects cooking. It compares breasts, thighs, drumsticks, wings, and ground or pounded meat, covering yield, texture, marination, and safe 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 part links pork main parts to daily retail cuts and menu items. It covers chops, roasts, shoulders, ribs, and bacon, stressing trim levels, portion sizes, 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 options
