Lesson 1Pork: primal and subprimal overview (shoulder/boston butt, loin, belly, ham)Dis part explain how pork body break down into primal and key subprimal cuts. Learners go relate shoulder, loin, belly, and ham muscles to how soft dem be, fat inside, and best cooking methods for food places and shops.
Body position and primal linesShoulder and Boston butt muscle groupsLoin build: chops, roasts, tenderloinBelly and side: streaky fat and lean partsFresh ham muscles and seam linesLesson 2Beef: retail cuts and uses (ribeye, striploin/New York, tenderloin/filet, sirloin, flank, skirt, brisket)Dis part focus on beef retail cuts and dem best food uses. E cover 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)Dis part connect lamb primal parts to familiar retail cuts and menu uses. E cover racks, chops, legs, shoulders, and shanks, stressing how to cut portions, cook doneness, build flavor, and common area 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) Dis part look at big poultry kinds and how dem cut up for sale. E compare whole birds, common cut programs, and added value forms, showing yield, cooking uses, and food safety things.
Broiler, roaster, hen, and spent fowl typesTurkey, duck, and other special 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)Dis part explain beef body primal and major subprimals. Learners go map chuck, rib, loin, round, brisket, and plate to muscle work, softness, and cut options wey drive selling and menu plans.
Body sides, quarters, and cut 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)Dis part detail lamb body primal and important subprimals. Learners go check leg, loin, rack, shoulder, and breast areas, linking muscle build, fat cover, and bone marks to cutting and cooking choices.
Lamb body 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)Dis part check common poultry retail cuts and how form affect cooking. E compare breasts, thighs, drumsticks, wings, and ground or pounded meat, talking yield, feel, soaking, and food safety handling.
Bone-in versus boneless breast partsThighs 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)Dis part link pork primal to everyday retail cuts and menu items. E cover chops, roasts, shoulders, ribs, and bacon, stressing trim levels, portion sizes, cooking, and labels 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
